You'll want to grill Santa Maria style tri-tip steak every weekend, after you taste this tender and flavorful cut!
Author: Chef Sam Marvin | Echo & Rig
For the Tri-tip:
One Beef Tri Tip 2 to 3 inches thickweighing about 3 pounds
TablespoonGround black pepper
For the Lemon Chimi Churi Sauce:
2cupchopped Italian parsley
2each preserved lemons
1/2teaspooncrushed red pepper
1Cupextra virgin olive oil
Combine all spices in a bowl and mix well.
Generously rub the entire steak with all of the spice mixture.
Let marinade a minimum of 4 hours and as long as 24 hours
Bring the steak to room temperature before cooking. Maybe 1 hour out of the refrigerator.
Light a hardwood charcoal fire in a grill and place the grill rack about 4 inches from the heat.
When the flames have died down and the coals are glowing bright red, place the steak over the heat. Allow it cook, without moving it, until the underside is well-browned 10 minutes.
Turn the steak with tongs and cook until the second side is well browned and the meat is rare at the thickest part. (If you like, you may judge the doneness of the steak with an instant reading meat thermometer. Insert the thermometer into the thickest part of the steak. The steak is cooked rare when the thermometer reads 120° F. Transfer the steak to a carving board, letting it rest for 10 minutes before carving.
Directions for the Lemon Chimi Churi:
Rinse capers in cold running water, pat dry and chop.
Pick parsley, rinse under cold water, pat dry and mince then measure.
Pick oregano, rinse under cold water, pat dry and mince then measure.
remove lemon from preserved water, cut into wedges and using a very sharp knife, place on a cutting board skin side down, run blade over lemon removing all pith and pulp (no white at all).
Mince lemon peel finely. Combine all ingredients together and stir.
Grilling Santa Maria Style Tri-Tip https://shescookin.com/grilling-santa-maria-style-tri-tip/