Southwestern Tri Tip Steaks Recipes

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THE BEST BEEF TRI-TIP

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 2h

Yield 8

Number Of Ingredients 9



The Best Beef Tri-Tip image

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C).
  • Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
  • Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
  • Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
  • Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
  • Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

SANTA MARIA GRILLED TRI-TIP BEEF

The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.

Provided by Chef John

Categories     Main Dish Recipes

Time 5h15m

Yield 6

Number Of Ingredients 12



Santa Maria Grilled Tri-Tip Beef image

Steps:

  • Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
  • Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
  • Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g

2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
¼ teaspoon cayenne pepper
1 (2 1/2 pound) beef tri-tip roast
⅓ cup red wine vinegar
⅓ cup vegetable oil
4 cloves crushed garlic
½ teaspoon Dijon mustard

SOUTHWESTERN TRI-TIP STEAKS

Loaded with cilantro and lime, this tri-tip steak is marinated in beer, wine and spices. The recipe as it stands produces a pretty mild result. Choose a dark beer for a richer flavor and, to increase the heat level, add more red pepper flakes or toss in a chopped up jalapeno pepper. (The seeds and membranes hold the most heat in a pepper, so you can further adjust heat levels that way.)

Provided by Sandi From CA

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10



Southwestern Tri-Tip Steaks image

Steps:

  • Mix together all ingredients except steaks and place steaks in a large baking dish or zip-lock bag. Pour the marinade over the steaks and chill in the fridge for several (up to 24) hours.
  • Bring steaks to room temperature (about 30 minutes) and preheat grill.
  • Grill for 8 to 10 minutes or until they reach desired doneness, then let steaks rest, covered with foil, for 5 minutes to redistribute juices.
  • Slice thinly against the grain and serve.

Nutrition Facts : Calories 778.4, Fat 30.1, SaturatedFat 11.9, Cholesterol 147.4, Sodium 732.1, Carbohydrate 26.1, Fiber 1.2, Sugar 4.9, Protein 45.7

1 lb tri-tip steak
2 cups red wine
1 (12 ounce) can beer
1 small red onion, sliced
6 -8 limes, juice of
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cumin

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP

You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.

Provided by Kim Severson

Categories     dinner, lunch, barbecues, steaks and chops, main course

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 2



Grilled or Oven-Roasted Santa Maria Tri-Tip image

Steps:

  • 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 130 degrees 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.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 47 milligrams, TransFat 0 grams

1 whole tri-tip, about 2 pounds
3 tablespoons beef rub of your choice (see recipe)

SOUTHWESTERN TRI-TIP ROAST

This low-fat roast recipe uses chipotle peppers and cumin to add flavor without fat to this easy meal.

Provided by ElizabethKnicely

Categories     Roast Beef

Time P1DT1h15m

Yield 8 serving(s)

Number Of Ingredients 7



Southwestern Tri-Tip Roast image

Steps:

  • For rub, combine the chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours.
  • Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425°F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140°F Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145°F (For medium, roast for 40 to 45 minutes or until meat thermometer registers 155°F Cover and let stand 15 minutes. The temperature of the meat after standing should be 160°F.).
  • Makes 6 to 8 servings.

Nutrition Facts : Calories 17.5, Fat 1.8, SaturatedFat 0.2, Sodium 146, Carbohydrate 0.5, Fiber 0.1, Protein 0.1

1 tablespoon dried chipotle chili pepper, seeded and finely chopped (about 2 teaspoons)
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
2 garlic cloves, minced
1 (1 1/2-2 lb) boneless beef tri-tip roast (bottom sirloin)

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