Santa Maria Tri-Tip with Horseradish | Wild Fork
Grill Santa Maria–style tri-tip over high heat and slice against the grain, serving with zesty horseradish. Get this California BBQ classic recipe.
INGREDIENTS
For Roast:
3 Tbsp. Santa Maria Spice
Prepared Horseradish, to taste
Light Olive Oil or Vegetable Oil
For Santa Maria Spice:
4 Tbsp. WFF Coarse Sea Salt
2 Tbsp. Freshly Ground WFF Black Peppercorns
3 tsp. WFF Granulated Garlic
2 tsp. Dried Parsley
1 Tbsp. Brown Sugar
LET'S GET COOKING!
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 WFF Coarse Sea Salt, freshly ground WFF Black Peppercorns, and horseradish.
*USDA recommends cooking beef to a minimum internal temperature of 145°F