California Tri-Tip, Santa Maria Style
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 61.94
- Health score: 16.00
- Weight Watcher points: 10.00
Summary
California Tri-Tip, Santa Maria Style takes approximately 45 minutes from beginning to end. For $2.1 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This main course has 367 calories, 25g of protein, and 21g of fat per serving. This recipe serves 8. This recipe from Foodista requires garlic salt, wood chips, olive oil, and salt. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. With a spoonacular score of 43%, this dish is solid. Similar recipes include Santa Maria Style Tri Tip, Santa Maria Style Tri-Tip, and Santa Maria Style Tri-Tip.
Ingredients
tri-tip roast2 pounds
garlic cloves6
olive oil2 tablespoons
salt0.75 teaspoon
wood chips2 cups
pepper1 teaspoon
garlic salt0.75 teaspoon
Instructions
Step 1
Pat roast dry with paper towels. Using fork, prick roast about 20 times on each side.
Step 2
Combine garlic, oil, and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
Step 3
Soak wood chips in bowl of water to cover for 15 minutes.
Step 4
Open bottom vents on grill.
Step 5
Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash.
Step 6
Pour hot coals in even layer over one half of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.
Step 7
Using paper towels, wipe garlic paste off roast.
Step 8
Rub pepper and garlic salt all over meat.
Step 9
Grill directly over coals until well browned, about 5 minutes per side.
Step 10
Carefully remove roast and cooking grate from grill and scatter wood chips over coals.
Step 11
Replace cooking grate and arrange roast on cooler side of grill.
Step 12
Cover, positioning lid vents directly over meat, and cook until roast registers about 130 degrees (for medium-rare), about 20 minutes.
Step 13
Transfer meat to cutting board, tent loosely with foil, and let rest for 20 minutes. Slice thinly across the grain.
Step 14
Serve.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free, whole 30