“Santa Maria is a town in central California, north of Santa Barbara. Grilled tri-tip is a local specialty. It's traditionally served with corn tortillas, Santa Maria-Style Salsa and Santa Maria-Style Pinquito Beans.”
READY IN:
4hrs 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours.
  2. Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.
  3. Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill.
  4. Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F.
  5. Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.

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