(otherwise known as Tri Tip Roast, triangle roast, or Santa Maria Steak)
This is a delicious steak and one that gets rave reviews from family and friends every time it is cooked.
Here are the steps for making it.
First get a tri tip steak/roast (same thing different name in different parts of the country)
Then soak hickory wood chips in water for at least 10 to 15 minutes.
After this season the tri tip steak on both sides with salt, pepper, and onion powder (some use garlic powder, I prefer the onion powder). It looks like a lot of seasoning, but it isn't. Just eyeball it and sprinkle it evenly.
Then you get the charcoal and mesquite (or hickory) set up in the grill and lit.
After the charcoal and wood chunks burn down to coals, put the grate on and get ready to grill.
Then put the tri tip on and let it sear over the coals on both sides. I usually do about two minutes to a side.
Then the tri tip should be moved to the side without the coals so it can cook with indirect heat. After the tri tip is moved I put the soaked hickory chips on the coals (the chips will start smoking). This is optional as there is mesquite wood already on the coals. The hickory imparts a wondeful flavor and enhances the mesquite flavor too. The traditional way is to use red oak chips, but I find that mesquite or hickory work great and have an awesome end result. At this point cover and let the tri tip cook (it cooks through an indirect heat) for about an hour. I test with a meat thermometer at around an hour to make sure internal temp is around 150 degrees F. This makes for a nice medium to medium well.
Once the tri tip is removed from the grill, I let it sit for about 10 to 15 minutes. This helps to retain the juices in the meat and makes for an excellent steak.
After it sits for 10 to 15 minutes, I then cut the meat on the bias or across the grain.
This can be served with a Santa Maria salsa. However, I prefer to eat it with a salad, or potato, or corn on the cob.
Here are the steps for making it.
First get a tri tip steak/roast (same thing different name in different parts of the country)
Then soak hickory wood chips in water for at least 10 to 15 minutes.
After this season the tri tip steak on both sides with salt, pepper, and onion powder (some use garlic powder, I prefer the onion powder). It looks like a lot of seasoning, but it isn't. Just eyeball it and sprinkle it evenly.
Then you get the charcoal and mesquite (or hickory) set up in the grill and lit.
After the charcoal and wood chunks burn down to coals, put the grate on and get ready to grill.
Then put the tri tip on and let it sear over the coals on both sides. I usually do about two minutes to a side.
Then the tri tip should be moved to the side without the coals so it can cook with indirect heat. After the tri tip is moved I put the soaked hickory chips on the coals (the chips will start smoking). This is optional as there is mesquite wood already on the coals. The hickory imparts a wondeful flavor and enhances the mesquite flavor too. The traditional way is to use red oak chips, but I find that mesquite or hickory work great and have an awesome end result. At this point cover and let the tri tip cook (it cooks through an indirect heat) for about an hour. I test with a meat thermometer at around an hour to make sure internal temp is around 150 degrees F. This makes for a nice medium to medium well.
Once the tri tip is removed from the grill, I let it sit for about 10 to 15 minutes. This helps to retain the juices in the meat and makes for an excellent steak.
After it sits for 10 to 15 minutes, I then cut the meat on the bias or across the grain.
This can be served with a Santa Maria salsa. However, I prefer to eat it with a salad, or potato, or corn on the cob.