Subj : St. Maria 03
To   : All
From : Dave Drum
Date : Tue Jul 20 2021 16:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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