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Recipe:Grilled Santa Maria Tri-Tipwith Horseradish
- 2 hours
The Horseradish spicy tones elevate the juicy flavors of our Black Angus Tri-Tip. Serves 4 - 8.
Ingredients
-
For Roast:
QtyAdd to Basket -
Black Angus Tri Tip
2.25 LB -
Santa Maria Spice
Qty 3 Tbsp.Add to Basket -
Prepared Horseradish, to taste
QtyAdd to Basket -
Light Olive Oil or Vegetable Oil
QtyAdd to Basket -
Coarse Sea Salt, to taste
0.41 LB -
Freshly Ground Black Peppercorns, to taste
0.2 LB -
For Santa Maria Spice:
QtyAdd to Basket -
Coarse Sea Salt
0.41 LB -
Freshly Ground Black Peppercorns
0.2 LB -
Granulated Garlic
0.33 Lb -
Dried Parsley
Qty 2 Tbsp.Add to Basket -
Brown Sugar
Qty 1 Tbsp.Add to Basket
Cooking
Instructions
- Combine Santa Maria Spice ingredients and stir.
- Pat tri-tip dry with paper towel.
- Very lightly brush tri-tip with oil.
- Season liberally with Santa Maria Spice. Wrap in plastic wrap and allow to rest for at least 1 hour or up to overnight.
- Allow the ti-tip to come to room temperature.
- Preheat grill to medium high, about 375-425°F.
- Place Tri-Tip fat side up on grill and grill, with lid down, for 14-17 minutes.
- Flip the roast and grill for another 15 minutes, with the lid down. At this point, reduce the grill heat to medium.
- Cook Tri-Tip until the internal temperature reaches 135°F for medium rare, 145°F for medium.*
- Remove Tri-Tip from grill and cover with aluminum foil to rest.
- Slice Tri--Tip against the grain and serve with Coarse Sea Salt, freshly ground Black Peppercorns, and horseradish. *USDA recommends cooking beef to a minimum internal temperature of 145°F