Santa Maria Tri Tip with Salsa
Santa Maria Tri Tip with Salsa
INGREDIENTS
For the Salsa
Finely diced tomatoes (about 2 large tomatoes) 2 ½ cups
Finely diced celery (about 1 stalk) ½ cup
Finely sliced scallions (about 4 scallions) ½ cup
Roasted poblano, diced 1 pepper
Finely diced red onion ½ cup
Chopped fresh cilantro leaves ¼ cup
Extra-virgin olive oil 2 tbsp
Finely minced garlic (about 2 medium cloves) 2 tsp
Red wine vinegar 1 tbsp
Balsamic vinegar 1 tsp
Kosher salt
For the Tri Tip
Beef Santa Maria Seasoned Sirloin Tri Tip USDA Choice 1 roast
Medium chunk of oak wood 1 chunk
LET'S GET COOKING!
Salsa
Place tomatoes, celery, scallions, poblano, cilantro, garlic, vinegar, and Worcestershire in a medium bowl and toss to combine. Season with salt and pepper to taste. Let sit at room temperature for at least 1 hour or refrigerate in an airtight container up to 5 days before serving.
Tri Tip
Light one charcoal starter chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on coals and set cooking grate in place, cover grill and allow to preheat for 5 minutes. Place the beef on cool side of grill, cover, and cook, turning and flipping occasionally until an instant read thermometer inserted into the thickest part of the steak registers between 115 to 120°F on an instant read thermometer, 20 to 30 minutes.
Move steak to hot side of grill. Cook, flipping regularly until you have reached your desired degree of doneness.
Transfer to a cutting board and let rest for 10 minutes.
Slice thinly and serve with salsa.