Recipe: Delicious Santa Maria-style Tri-Tip Beef Roast

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Santa Maria-style Tri-Tip Beef Roast

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Santa Maria-style Tri-Tip Beef Roa one of my favorites food. This time, I am going to make it a little bit tasty. This will be really deliciou

The Ingredients need to make Santa Maria-style Tri-Tip Beef Roast:
  1. It’s 2-2.5 of Lb Tri-tip beef roast
  2. You need 2 tsp. of Salt
  3. You need 2 tsp. of Black pepper, ground
  4. You need 2 tsp. of Garlic powder
  5. Prepare 1.5 tsp. of Paprika
  6. You need 1 tsp. of Onion powder
  7. It’s 1 tsp. of Rosemary, dried/crushed
  8. It’s .25 tsp. of Cayenne pepper
  9. You need .33 C. of Red Wine Vinegar
  10. Prepare .33 C. of Vegetable/cannola oil
  11. Prepare 4 cloves of Garlic, crushed/minced
  12. You need .5 tsp. of Dijon Mustard
Step to make Santa Maria-style Tri-Tip Beef Roast:
  1. Utensils needed Air-tight container for marinating beef, one cup sealable container for vinegar mixture, spoon, 1 cup liquid measuring cup, measuring spoons, large serving platter, grill/broiler pan, optional mortar pestle/garlic pres
  2. In air-tight container, mix dry ingredients (Salt, Black Pepper, Garlic powder, Paprika, Onion powder, Rosemary, and Cayenne pepper) to make spice mixture.
  3. Place tri-tip on serving platter and completely coat all sides with spice mixture. Return to air-tight container and refrigerate for 4 hour
  4. Mix Vinegar, Oil, crushed/minced Garlic, and Mustard in a covered container. Blend/shake well. Set aside for later. Shake well before using.
  5. After 4 hours, remove tri-tip from refrigerator and let sit uncovered/loosely covered for 30 minute
  6. Preheat grill/broiler to high heat. Lightly oil grate/broiler pan.
  7. Preheat grate/broiler pan. Place tri-tip on preheated surface, shake vinegar/oil mixture, then brush/bastetri tri-tip. Baste and cook for 4 minutes before turning. Repeat until desired temperature is reached. Let rest 5-10 minutes before serving. If cutting, cut across the grain of meat.

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