Santa Maria Style Tri Tip
Tri-tip is a super flavorful cut of beef that has the unique privilege of being both tender and marbled with fat. Wedged between the flank, bottom sirloin, and round, it gets its name from the signature triangle shape, and can also be called Santa Maria steak, Newport steak and triangle steak.
Ingredients :
- 1 Tbsp. kosher salt
- 1 Tbsp. garlic powder
- 1/2 Tbsp. freshly ground black pepper
- 1/2 Tbsp. smoked paprika
- 1/2 Tbsp. dried oregano
- 1/2 Tbsp. dried rosemary
- 1/2 tsp. cayenne pepper
- 1 tri tip roast
- 1 plum tomato, seeded and finely diced
- 2 celery stalk, peeled and finely diced
- 1 small shallot, finely diced
- 1 whole pickled jalapeño, diced
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 3 Tbsp. red wine vinegar
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. Kosher salt
Directions :
- Combine all of the seasonings in a spice grinder and blitz for a few seconds to break up the dried rosemary.
- Pat the tri tip dry and flip it so that the fattiest side is facing up. Using a sharp knife, trim the fat cap until about half of the fat remains. Cover entire surface of the tri tip with the spice rub, massaging it into the surface of the meat, taking care that it’s completely covered. Let rest uncovered on a wire rack set into a baking sheet for 1 hour, or up to overnight.
- Preheat oven to 225°. Remove tri tip from the fridge and flip the fatty side down on a cutting board. Fold about 2 inches of the long tail up toward the center of the tri tip and secure using butcher’s twine. Continue to truss the roast at 1” intervals. Return the roast to the wire rack and cook until the center reaches 115°, about 1 hour and 10 minutes.
- While the tri tip roasts, combine all of the ingredients for the salsa in a medium bowl and toss to combine. Cover with plastic wrap and chill.
- Remove tri tip from oven and let rest, tented with foil, for 10 minutes. While tri tip rests, heat an indoor flat top griddle or grill pan over high heat until it is very hot. Using a paper towel, quickly rub the surface of the grill with 1 tablespoon of vegetable oil. Place the roast on the grill, fat side down and sear for 2-3 minutes on each side. Using a pair of tongs to pick it up, sear the end and sides of the roast for about 30 seconds each.
- Move to a cutting board and let rest for 5 minutes. Remove trussing. Orient the roast horizontally, fat side up. Starting at the top of the triangle, slice off the long tail, separating the roast into two pieces. Keeping the tail horizontal, slice thinly down its length the long tail. Take the other half and rotate it 90° so that the cut end is parallel to the edge of the cutting board. Slice thinly against the grain.
- Top with salsa and serve.
