Tri-tip, a lesser-known beef cut primarily recognized in California, particularly Central Coast, is integral to Santa Maria barbecue traditions. This unique preparation stems from early Spanish ranching customs. Chef K.C. Gulbro, a specialist in beef, recommends two popular cooking methods: the traditional Santa Maria BBQ and an innovative slow-roasting technique. For the BBQ method, he emphasizes marinating the beef in a flavorful vinegar-based mix. This dish, although not commonly prepared outside California, showcases both rich history and culinary skill, making it worthy of broader recognition.
"The Santa Maria BBQ style of cooking is my favorite way to prepare steak. It combines various methods to enhance flavor and is always a crowd-pleaser."
"A slow-roasted Tri-tip can also be delicious."
"I like to marinate the steak in a vinegar-based mixture containing crushed garlic, olive oil, Dijon mustard, diced shallots, and a pinch of red pepper flakes or cayenne pepper."
"The tri-tip should marinate for at least six hours and up to overnight, and then left to sit out before grilling."
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