19 Apr Chef Becky’s Santa Maria Tri-tip Steak
Tasty tri-tip is on the menu!! Watch me grill this popular cut, to everyone’s delight!
Santa Maria Tri-tip
- 1 tri-tip roast (2 to 2 ½ pounds)
- Oak wood chips, large piece of heavy duty foil
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoon onion powder
- 2 tablespoons fresh rosemary, minced
- 1/3 cup red wine vinegar
- 1/3 cup canola oil
- 6 garlic cloves, crushed
- 1 teaspoon Dijon mustard
- Start this recipe the night before you plan on grilling the tri-tip for the best flavor.
- Prepare the dry rub by combining kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and rosemary in a small bowl. Pat spices all over the tri-tip and wrap in plastic wrap. Refrigerate overnight.
- Soak the wood chips in water for at least 30 minutes. Drain wood chips. Prepare a large piece of heavy-duty foil. Fold in half to double the thickness. Place wood chips in the center and fold foil over the ends to create a foil packet. Pierce the foil several times with the tines of a fork.
- Make the basting sauce by combining the red wine vinegar, canola oil, garlic cloves, and Dijon mustard in a bowl.
- Preheat grill to high. Place the foil smoker packet under the grates, right on top one of the burners. When you start seeing smoke, turn the heat down to medium-high.
- Oil the grates with an oil soaked paper towel.
- Place the tri-tip on the grill, and brush with basting sauce. Close lid and set timer for 4 minutes.
- Turn tri-tip over, brush with basting sauce, and close lid. Set timer for 4 minutes.
- Repeat these steps one or two more times, depending on the thickness of your steak. Use a meat thermometer and check. The temperature should read 130 degrees.