I’m a midwestern “meat and potatoes” girl at heart no matter where I spend Memorial Day… barbecuing on the beach, at my BFF’s house in the garden with the world’s most adorable little boy…aka Spiderman…
or at my parent’s lake house with my favorite niece and nephew, Jordan and William, plus the dog.
I always want to know one thing…where’s the beef? So why not try my adaptation of Chef Jamie Burton’s Santa Maria Tri-tip this holiday weekend? Tri-tip is a flavorful yet economical cut of beef that is perfect for grilling. My clients ask for this time and time again!
Santa Maria Tri-Tip
- 2 tablespoons Kosher Salt
- 2 tablespoons course ground black pepper
- 2 tablespoons granulated garlic
- 2 tablespoons dried rosemary
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 1/2 pounds tri-tip
1). Prepare a hot grill.
2). Mix the dry rub ingredients together in a small bowl. Add the olive oil and mix to a paste.
3). Rub herb mixture into the meat on all sides, pressing the herb mixture into the meat.
4). Sear the meat on all sides on the lower rack of the grill to seal in the juices. Once you have some good color all over the tri-tip, move the meat to the upper rack and close the grill cover; cook for 10 minutes. Turn once more, keeping it on the upper rack, cover, and cook for another 10 minutes for medium rare.
5). Remove from grill and allow meat to rest for 10-15 minutes. Slice thinly across the grain of the meat, and serve hot or at room temperature.
Serving Suggestions: Cole Slaw and Potato Salad