Step-by-Step Guide to Make Homemade Santa Maria-style Tri-Tip Beef Roast

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The ingredients needed to make Santa Maria-style Tri-Tip Beef Roast:

1. Get 2-2.5 Lbs. Tri-tip beef roast
2. Make ready 2 tsp. Salt
3. Get 2 tsp. Black pepper, ground
4. Get 2 tsp. Garlic powder
5. Take 1.5 tsp. Paprika
6. Take 1 tsp. Onion powder
7. Get 1 tsp. Rosemary, dried/crushed
8. Take .25 tsp. Cayenne pepper
9. Prepare .33 C. Red Wine Vinegar
10. Prepare .33 C. Vegetable/cannola oil
11. Take 4 cloves Garlic, crushed/minced
12. Make ready .5 tsp. Dijon Mustard

Fire up the grill, put on our USDA Beef Sirloin Tri-Tip, add a pot of beans and some crusty bread for the full experience. To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.

Instructions 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 press.
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 hours.
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 minutes.
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.

The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef. Santa Maria style tri-tip takes a tender, and mild cut of beef then coats the roast with a blast of spices on the surface for maximum flavor. Instead of grilling the usual chicken, ribs or sausages, why not try this under-appreciated yet delicious steak! Delight your guests with this tender, juicy Santa Maria Tri-tip Roast.

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