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FOUR SEASONS BREEZE | JUNE 2018 27 Santa Maria Tri-Tip By Irene Welker June brings summer, Father's Day and grilling season. To honor all three here is a fantastic recipe for Santa Maria Tri-Tip. If you are not familiar with this cut of meat it is a triangular beef roast cut from the bottom of the sirloin. It is tender, flavorful and versatile. The folks in Santa Maria have raised this humble cut to gourmet status by adding a rub and/or basting sauce and grilling it, usually over oak. Wait, did I say versatile? Yes, the tri-tip can also be oven roasted. And here, dear readers, I give you instructions for grilling or oven roasting. The roast is great as a main course or thinly sliced and served as sandwiches. Tri-tip can be purchased trimmed or untrimmed. Untrimmed contains a fat cap that can be up to ½ inch thick on one or both sides. The fat can be left on one side if you are cooking it in the oven. Cook it fat side up. If you are cooking it on the grill make sure to trim most of the fat off in order to avoid flare ups on the grill. Due to the triangular cut, the grain of the meat usually runs in two directions. Check the run of the grain and where it changes before applying the rub. You always want to cut across the grain for tender slices. INGREDIENTS • 2 Tablespoons salt • 2 Tablespoons freshly ground black pepper • 2 Tablespoons garlic powder • 1 ½ teaspoons paprika • 1 ½ teaspoons onion powder • ¼ teaspoon cayenne pepper • 1 ½ teaspoons dried oregano • 1 ½ teaspoons fresh or ½ teaspoon dried rosemary, chopped • 1 (2 1/2 pound) beef tri-tip roast PREPARATION 1. Combine the salt, black pepper, garlic powder, paprika, onion powder, cayenne pepper, oregano and rosemary in a bowl. Stir to mix well. Set aside. 2. Pat the roast dry. Place on cutting board. If using an untrimmed roast, trim most of the fat off. (Fat may be left on one side if cooking in the oven). Remove any silver skin. Rub the roast on all sides with the spice mixture, coating evenly. Place in a glass dish and cover with plastic wrap. Refrigerate at least 4 hours or overnight. 3. Remove beef from refrigerator. Uncover, and let sit at room temperature for 30 minutes while preparing your heat source. TO GRILL Preheat an outdoor grill on high heat. Lightly oil the grate. Place roast on the preheated grill. Cook for 4 to 5 minutes, until grill marks show, then flip. Reduce heat to medium-high or move roast to a cooler part of the grill. Repeat the flip process every 4 to 5 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes or until an instant-read thermometer inserted into the center reads 130 degrees for medium-rare. Remove from heat. Cover with aluminum foil. Let rest for 10 to 15 minutes before slicing. TO OVEN ROAST Preheat oven to 350 degrees. Place an oven-proof pan that will accommodate the roast on the stove top. Add 2 to 3 tablespoons of oil to the pan (enough to coat the bottom). Heat on high until the oil is hot. Add the roast fat side down. Reduce heat to medium- high and cook for approximately 4 minutes or until well browned. Turn the roast over and place in center of preheated oven. Cook approximately 25 to 30 minutes or until an instant-read thermometer inserted into the center reads 130 degrees for medium-rare. Remove from heat. Cover with aluminum foil. Let rest for 10 to 15 minutes before slicing.

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