Santa Maria Style Tri-Tip
- 1 (2 1/2 pounds to 4 pounds) tri-tip steak
- Santa Maria rub (enough for a 4 pound roast)
- 1 tablespoon kosher salt
- 1 tablespoon finely ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary (or fresh, finely minced)
- ½ teaspoon dried sage
- Mix the rub ingredients together in a bowl. Place the roast in a roasting pan or a baking pan with edges (this will help contain the rub spices). Sprinkle the rub on the meat on all sides, and massage the rub into the meat.
- Cover the roast with foil or plastic wrap and let it sit at room temperature for an hour to take the chill off and allow the rub to work its magic on the roast.
- Prepare your grill for hot direct heat on one side, and indirect heat on the other.
- Sear the roast for 3-4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.
Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack.
– Note: If you are using a gas grill with a top rack, it is recommend to place the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings.
– If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating.
– Try to maintain a grill temperature of 250°F to 300°F.
Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
– At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut.
– Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.
Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10-15 minutes. Slice across the grain to serve.
© Recipe courtesy of Elise Bauer of Simply Recipes.
SEPTEMBER WINE CLUB:
Old Vine Zinfandel
Monterey County, California
MELLOW WINE STYLE
This Old Vine Zinfandel has aromas of plum and black currant, juicy black cherry and ripe strawberry jam. This wine has well-balanced tannins that open out to a rich, layered finished.
Analysis: 13.5% alcohol / volume
Aging: 10-day fermentation in Stainless tanks, then aged in Hungarian and American Oak
Food Pairings: This Zinfandel pairs beautifully with tri-tip steak, sausage, pizza and pasta dishes.
“Upon arrival to the winery, the grapes are destemmed, crushed, and fermented in small lots in open top fermenters. The firm cap of skins are gently punched down several times a day. Punching down is a traditional method that gives the skins as much contact with the fermenting wine as possible, ensuring that maximum color and phenols from the skins is transferred to the wine. After a 10-day fermentation in stainless tanks, the wine is age with a combination of Hungarian and American oak to round out and soften the rich, black fruit flavors.” – Craftwork
ABOUT CRAFTWORK VINEYARD & WINERY:
Craftwork’s wines are handcrafted from estate grown grapes in their vineyards in Monterey County, California. Their Zinfandel grapes are sourced from estate vineyards in San Lucas and Hames Valley. The majority of this blend comes from San Lucas, which is known for its beautifully rolling topography, sun-filled days and cool nights. The other portion of this blend comes from Hames Valley, about 20 miles south of San Lucas, located on the southern edge of Monterey County. Hames has temperatures that vary greatly from day to night. Growing in these two vineyards allows the grapes to reach their full flavor potential. Learn more about the vineyards and winery here.
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