SANTA MARIA TRI-TIP STEAK

chilesandsmoke.com

The spice mix and the mop sauce enhance the deep, rich flavor of the tri tip.

– 1 tablespoon kosher salt – 1 tablespoon fresh ground black pepper – 1 tablespoon granulated garlic – 2 teaspoons paprika – 1 teaspoon cayenne – 1 teaspoon onion powder – 1/2 teaspoon celery seeds

SPICES

This is a big hunk of meat that can take the seasoning. Allow it to sit out and come to room temperature for about twenty minutes.

SEASON

Prepare your grill for 2-zone cooking. Once your charcoal is ready, bank it to one side of the grill to create a hot zone and a cool zone. Cook it until it's 15 degrees from your target finished temperature.

Sear the tri tip directly over the coals when it's close to finished. Optionally, baste with a flavorful mop sauce (RECIPE BELOW) to add another layer of incredible flavor.

SEAR & BASTE

Let your tri tip steak rest for about 15 minutes. This will allow the juices to redistribute and give you that juicy bite you crave.

Slice and serve with: Sandwiches Tacos Vegetables NOTHING (eat it off the board)

chilesandsmoke.com

LIKE THIS STORY?