Santa Maria Style Tri Tip

I have to confess that tri tip has been off my radar for a while. I used to love it and forgot about it until recently. I was having some friends come over and was looking for a red meat option to grill that was not steak (I am admittedly terrible at grilling steak). I found this tri tip recipe and wanted to give it a try. I was a little skeptical about it just being a dry rub and not having a specific sauce for the meat, but it turns out I never felt like a sauce was missing. You can serve with with BBQ sauce but I did not find it necessary. The rub adds a great flavor to the meat and, when grilled well, the meat will still be juicy inside. I made the rub and covered the meat in this the day prior to grilling, so not only does the flavor really come through, but you have less work to do they day your guests arrive.

Recipe adapted from Jessica Gavin

2 pound tri tip (remove the silver skin and some fat if there is a lot, but be sure you do not remove all fat)

For the dry rub:

1 tablespoon paprika

1 teaspoon chili powder

1/4 teaspoon cayenne

1/2 tablespoon cumin

1/2 tablespoon dark brown sugar

3/4 teaspoon granulated sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 tablespoon salt

1 teaspoon black pepper

In a small bowl, combine the dry rub ingredients. If leaving fat on the trip tip, Score the fat to break it down and help the meat cook evenly. Place a piece of plastic wrap on you counter, making sure it is large enough to cover the trip tip. Place the tri tip on the plastic wrap and cover all sides with the dry rub. Once done, wrap the seasoned meat in the plastic wrap and place in an airtight container. Allow the meat to absorb the dry rub flavors for at least 3 hours, or up to 3 days.

Heat your grill to high. Unwrap the tri tip and sear one side for 6-8 minutes. Flip and sear the other side another 6-8 minutes. Move tri tip to indirect heat and cover your grill. Allow to cook another 5 to 15 minutes, depending on your desired level of doneness. If you have a meat thermometer, you can use this as your gauge. 120F-125F will be medium rare and 130F-135F will be medium. Remove from heat a few degrees before your desired temperature as the meat will keep cooking off the grill. Once you're done grilling, place the tri tip on a plate or cutting board and tent with foil for at least 10 minutes. When done, slice the meat thinly, against the grain. Serve as is or with BBQ sauce

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