2-3 lb. beef tri-tip roast or top sirloin
Rub tri-tip with Spice Rub and let stand 1-4 hours.
Use mesquite or oak chips on the grill. Grill over direct heat, medium-high. Brush on Basting Sauce as soon as you put it on the grill. Turn at least three times, basting every time. Grill 30-35 minutes, to 140 degrees F.
Slice thin, across the grain, and serve with warmed corn tortillas, a green salad, Salsa, and Pinquito Beans.
1 Tbl. fresh-ground black pepper
2 tsp. granulated garlic
1 tsp. granulated onion
1-½ tsp. paprika
½ tsp. cayenne pepper
1 tsp. rosemary
1 tsp. salt
Mix together and rub on meat. Let stand at 1-4 hours before grilling.
½ cup red wine vinegar
½ cup garlic-infused vegetable oil
Drizzle oil slowly into vinegar, whisking rapidly. Brush on meat as soon as you put it on the grill.
Santa Maria-Style Salsa
3 medium fresh tomatoes, chopped
½ cup finely chopped celery
½ cup chopped green onions
½ chopped sweet onion
2-3 cloves garlic, minced
½ cup finely chopped California green chiles
½ cup snipped cilantro
1 Tbl. red wine vinegar
dash of Worcestershire sauce
pinch of dried oregano, crushed
few drops of hot pepper sauce
Combine all ingredients in a bowl. Cover and let stand for one hour to blend flavors. Makes 3-½ cups.
Santa Maria-Style Pinquito Beans
1 lb. small pink beans (Pinquitos) or pinto beans
2 strips bacon, diced
½ cup diced ham
2-3 cloves garlic, pressed or minced
¾ cup tomato puree
¼ cup red chili sauce
1 Tbl. sugar
1 tsp. salt
1 tsp. dry mustard
Pick over beans to remove dirt and small stones; cover with water and let soak overnight in a large container. Drain, cover with fresh water and simmer 2 hours, or until tender (pintos may need longer). Sauté bacon and ham until lightly browned; add to beans. Sauté onions in bacon grease until lightly browned. Add garlic and sauté a minute or two longer. Add tomato puree, chili sauce, sugar, mustard, and salt. Drain most of liquid off beans and stir in sauce. Keep warm on low heat until ready to serve.
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