For our anniversary last month, I decided to make the hubs a special dinner featuring his favorite entre. Meat. Since he’s the one who usually mans the grill, I thought he’d be super impressed and surprised to find his Fab Housewife was a little grill-master herself.
I decided on a Spice-rubbed Santa Maria Tri Tip roast– a delicious-looking video recipe I found online by Chef John of Food Wishes. His video tutorial made the grilling process look so easy, and the results, mouthwatering.
The tri tip cut is quite popular here in Southern California, and according to Chef John’s video, the technique originated with the Spanish ranch hands in Santa Maria, California back in the day. What makes the historic tri tip so special is that it’s coated in a spicy rub, then blackened over hot flames. This recipe takes the process one step further, adding a basting sauce to enhance the flavors during grilling. The result is a charred crust on the outside, and juicy, tender meat on the inside.
Unfortunately, inclement weather and an empty propane tank put a wrench in my grilling plans. Instead of throwing in the towel, I decided to try cooking my meat in the oven, using the same technique. The results were so fantastic, I can’t even imagine what the grilled version is like. But I guess that means we’ll be giving this recipe another spin very soon!
Ingredients
- 2 to 2 1/2 lb beef tri-tip roast
- 2 teaspoons fresh ground black pepper
- 2 teaspoons salt
- 1/2 tablespoon paprika
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper
- 1/2 tsp Dijon mustard
- 1/3 cup red wine vinegar
- 1/3 cup vegetable oil
- 4 cloves crushed garlic
Instructions
- Preheat oven to high
- Place meat on a broiler pan and bake for 25-30 minutes, turning then basting every 3-4 minutes, until center of meat reaches your desired doneness (in my case, 130 degrees for meduim-rare)
- An awesome video tutorial, complete with lots of tips, is available from Chef John here.
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Um bast every 3-4 min?? Your oven temp would plummet and not cook your meat! Is that a typo??