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Santa Maria-Style Tri-Tip Steak with Roasted Tomato Salsa
Full of flavor with excellent marbling, the Santa Maria-style tri-tip steak is a triangular- bottom sirloin that is a California favorite!
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Ingredients
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2 3 lb. tri-tip roasts
Dry Rub
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3 tbsp. coarsely ground kosher salt
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2 tbsp. coarsely ground black peppercorn
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2 tbsp. roasted granulated garlic
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2 tbsp. dried oregano, parsley and thyme leaves
Salsa
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3–4 medium-sizes tomatoes
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1 bunch fresh cilantro
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1 bunch parsley
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2–3 cloves garlic, minced
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2 shallots, finely chopped
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1 red chile, seeded and chopped
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½ cup olive oil
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3 tbsp. red wine vinegar
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juice and zest of one lemon
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2–3 pinches crushed red pepper
1 Food Prep
Salsa
– Start by tossing the tomatoes in the olive oil, salt and pepper, and set aside.
– Then chop the cilantro and parsley, and finely mince the garlic cloves and shallots. Remove the seeds and chop the red chili, and zest and juice the lemon. In a medium bowl, add all the Salsa ingredients, except the tomatoes, and set aside.
Tri-Tip Steaks
– Remove the tough, chewy “silver skin” from the tri-tip. Using a sharp knife, cut just below the skin and work your way across the meat. Then, trim the excess fat down to about an ⅛” layer.
Season the tri-tips on all sides with the dry rub.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 250°F (Low Heat) & 400–450°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Ribeye
• Nicely marbled for flavor
• Easy to grill
• A bit more expensive but worth it
Porterhouse
• Rich, buttery flavor
• One of the biggest, meatiest cuts
• Unofficial King of the Steakhouse
Filet Mignon
• Tender & highly flavorful
• Smaller portion
• Expensive — Great for special occasions
New York Strip
• Nicely marbled for flavor
• Easy to grill
• More cost effective
T-Bone
• More fat means more flavor
• Quicker cook
• Leftover bone is great for making beef stock
3 The Cook
Salsa
When your grill is at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Prepare the salsa by roasting the tomatoes over indirect heat for about 15 minutes. Then evenly char them directly over the coals.
After charring, finely chop the tomatoes and combine them in the bowl with the rest of the salsa ingredients.
Rest the salsa for 20 minutes, and then drain any excess liquid.
Tri-Tip Steaks
Place the seasoned tri-tip steaks on the grill grates over indirect heat, away from the coals, and close the lid.
Flip and rotate the steaks intermittently until they reach an internal temperature of 110°F on a digital meat thermometer.
Then, move the steaks to the hottest section of the grill, directly over the coals, and sear across all sides. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
Remove the steaks from the grill and loosely cover them with foil. Let the steaks rest for 10 minutes.
** Cooking times are approximate and based on a 1” steak, including sear time.
Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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