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Title: Grilled Or Oven-Roasted Santa Maria Tri-Tip
Categories: Five, Beef, Rubs
Yield: 9 Servings

2 lb Whole tri-tip
3 tb Beef rub of your choice

Trim silver skin. The meat may have a thick layer of
fat, some of which can be sliced off, but keep a good
amount to help baste meat.

Sprinkle meat with rub and massage lightly all over.
Cover and refrigerate at least an hour or as long as
overnight. Remove from refrigerator an hour before
cooking.

Prepare charcoal grill or heat a gas grill to high.
Place roast on grill and sear one side well, 6 to 8
minutes, checking for flare-ups. Turn the roast and sear
other side for about the same time. Then lower gas to
medium-high or move the meat to a cooler part of the
charcoal grill.

Turn meat again and cook another 8 to 10 minutes. Flip
and cook again. A 2-pound roast will require about 20 to
25 minutes total cooking time. The roast is ready when
an instant-read thermometer reaches 130ºF/55ºC when
inserted into the thickest part of the meat.

Rest roast on a cutting board 10 to 20 minutes. Slice
against the grain. The roast is shaped like a boomerang,
so either cut it in half at the center of the angle, or
slice against the grain on one side, turn the roast and
slice against the grain on the other side.

TIP: To oven-roast a tri-tip, prepare meat with rub and
refrigerate as instructed. Set oven @ 350ºF/175ºC. Add
2 tablespoons of olive oil or other cooking oil to a
large, heavy ovenproof pan. On stovetop, heat on high
until pan is very hot, then add tri-tip, fat side down.
Turn heat to medium-high and sear roast for about 4
minutes. Turn the roast and put it in the oven. Cook it
for about 10 minutes a pound, checking with an instant
read thermometer until it reaches 130ºF/55ºC for
medium-rare.

by Kim Severson

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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