Living in San Luis Obispo, just to the north of Santa Maria, where it's reported that the cut of meat "tri tip" was originated at Cal Poly, it's a staple, even in the winter months. What gives the Santa Maria style tri tip it's true great flavor is a simple seasoning of salt, pepper, onion and garlic powder and most importantly it is bbq'd/smoked over oak and only oak.
I use this rub and oil mixture at least once a month, either on steaks (flank, skirt, or filet mignon) we grill or on roasts (twice tri tri and once bottom round). It is delicious and easy to prepare! Be sure to not use the rub without the oil mixture because the rub has a tendency to burn in parts if it's not protected by oil.
No way could we not give this a 5!! Better than Moe's in Pismo Beach! Followed your recipe exactly but we did use smoked paprika. What a perfect flavorful crust on the outside & so juicy throughout. Thanks Mary and by the way "central coastal" might be a more accurate description of the region in CA where you will find beautiful little Santa Maria.
I fixed this today on the grill and we all enjoyed it. Every easy to prep and the flavor blend was just right. Thanks for the great recipe.
very good marinade. Cooked it in the oven instead of the grill because I ran out of gas. Different than a balsamic type marinade that I usually use. Will make again.
made this tonight and doubled ingredients since i had a very large roast, it took me WAY crazy longer than here but that was bcse of my humoungus roast. This marinade is AWESOME! I will use this again and again. thanks
We enjoyed ours. My boyfriend would have liked it better with flour tortilas, so we will do that next time. I didn't use infused veggie oil, but plain olive oil. I served it with pico de gallo and guacamole.
I'm from Santa Maria and this is authentic! We would double the salt in the rub next time, but it was delicious... Thanks!
Amazing! Everyone loved it. This one is a keeper.
Doubled recipe for about 6.5 pounds tri-tip (3 roasts). Substituted smoked paprika for paprika and dried ground chipotle chile for the cayenne to add some smokiness to the meat since I cooked the roasts on a gas grill. Rubbed day before and set uncovered in refrigerator. Browned on 2 sides over high heat for about 15 minutes, rotating for even grill marks. Then turned of the center burner and moved all 3 roasts to the center of grill to cook over indirect heat with grill lid closed, for about 20 to 30 more minutes, opening periodically to turn, rotate and baste roasts with the oil & vinegar emulsion. Glad I cooked the roasts only to about 130 to 135 degrees, even though we prefer our beef medium rare to medium, it was cooked perfectly. Be sure to let the meat rest for at least 5 minutes before slicing -- first in half crosswise and then rotate 90 degrees and slice against the grain. (Refer to Bobby Flay's video on Santa Maria tri-tip for demonstration on how to slice.) I prefer 1/8" thick for sandwiches and 1/4" thick for a beef entree. Delicious, loved by all!