From DN Recipes by David Nagy · Food & Beverage

Santa Maria Tri-Tip

Published

 Santa Maria Tri-Tip 

Ingredients
  • 2 trip-tip steaks - trimmed
  • 2 tablespoons finely ground coffee
  • 1 ½ tablespoons kosher salt
  • 1 ½ tablespoons granulated garlic
  • 1 heaping teaspoon black pepper
  • 1 tablespoon brown sugar
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cinnamon

Directions
To make the marinade, mix all of the ingredients in a large mixing bowl.
Coat the trip-tips in low sodium soy sauce and let stand for a few minutes to become sticky
Coat the tri-tips all around with the dry marinade.
Wrap tightly in plastic and let stand in the refrigerator for least 6-12 hours.
Take trip-tips out of plastic and bring to room temperature.
Heat grill to medium-high temperature, or use searing burner.
Place tri-tips on grill at a 45-degree angle to establish grill marks - about 5 minutes on each side.
Move to center of grill and cook with indirect heat for about 35 minutes, to 125 degrees only!
Remove the tri-tips from the grill and let rest about 5 minutes before slicing.
Slice thinly on the diagonal across the grain.

Serve with Chef John's Santa Maria-Style Beans and Pico de Gallo and/or Horseradish Sauce