Santa Maria Smoked Tri-Tip – a delicious recipe with hickory wood chips, kosher salt, freshly ground black pepper, garlic, Cooking spray, Cilantro. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Soak wood chips in water 1 hour; drain well.
2
Combine salt, pepper, and garlic powder; sprinkle evenly over steak. Let stand at room temperature 30 minutes.
3
Remove grill rack; set aside. Prepare grill, heating one side to high and one side to medium. Place wood chips on hot coals on medium-heat side of grill; heat wood chips 10 minutes. Coat grill rack with cooking spray; place on grill.
4
Lightly coat steak with cooking spray. Place steak on grill rack over high-heat side of grill; grill 6 minutes, turning 3 times. Place steak on grill rack over medium-heat side of grill; grill 40 minutes or until a thermometer registers 140u00b0 (medium-rare) or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Cut steak diagonally across grain into thin slices. Serve with Santa Maria Salsa; garnish with cilantro sprigs, if desired.
5
Wine note: Tri-tip from California's Santa Ynez Valley goes naturally with a full-throttle merlot from the same region. Gainey Merlot 2004 (Santa Ynez Valley, California), $26, is plush and plummy, with enough structure to stand up to the steak, the char-smokiness of the wood chips, and the pungency of the salsa. --Karen MacNeil
69
kcal
Calories
5
g
Fat
7
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups hickory wood chips, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, and more.
Yes, Santa Maria Smoked Tri-Tip falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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