The basic Santa Maria tri tip (the Central Coast classic which sets the bar) is hardly more than salt and pepper. Mostly the former. I have a recipe I've been trying to post but it's been a little frustrating here lately so I'm holding off until things get fixed. The other key factor is your fuel. If you are grilling it don't ever use briquettes. The best thing is to use lump charcoal especially oak.
pierino's tr-tip is utterly amazing. He knows of what he speaks. The oak charcoal is key. Quite possibly the best grilled beef I've ever eaten. I'm not kidding. ;o)
Try creating a simple marinade with 4 Tablespoons Tamari, 1 Tablespoon toasted sesame oil, the zest and juice of an orange, a small pinch of dried red chili flake, and 1 Tablespoon of brown sugar, refrigerated for 1 hour or longer.
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