• St. Maria 02

    From Dave Drum@1:3634/12 to All on Tue Jul 20 16:38:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Timothy Hollingsworth's Roasted Santa Maria Tri-Tip
    Categories: Beef, Vegetables, Herbs, Chilies, Citrus
    Yield: 5 Servings

    2 1/2 lb Tri-tip roast

    MMMMM--------------------------MARINADE-------------------------------
    1/2 c Olive oil
    1 lg Onion; quartered
    3 tb Chopped garlic
    1 bn Thyme; chopped
    1/4 c Balsamic vinegar
    1 tb Onion powder
    1 tb Garlic powder
    1/4 ts Cayenne pepper
    1/4 ts Red pepper flakes
    Salt & pepper

    MMMMM-----------------------PICO DE GALLO----------------------------
    3 Roma tomatoes; diced
    1 Jalapeño; seeded, diced
    1 lg Red onion; diced
    1 bn Cilantro; cleaned, chopped
    2 Limes; juiced
    Salt

    Combine all marinade ingredients in a large mixing bowl.

    Cover the tri-tip with the marinade and let sit for 3
    days (minimum of 6 hours if on a time crunch). Season
    tri-tip with salt and pepper.

    When ready to cook, start Traeger according to grill
    instructions. Set temperature @ 450ºF/232ºC (set @
    500ºF/260ºC if using a WiFIRE-enabled grill).

    Brown tri-tip on all sides, rotating when necessary.
    Grill tri-tip 30-40 minutes total. Remove from grill
    and allow to rest 10 minutes before slicing against
    the grain.

    FOR THE PICO DE GALLO: In a medium-sized bowl, toss all
    ingredients with lime juice and salt.

    Serve sliced tri-tip with pico de gallo. Enjoy!

    CHEF'S NOTE: The marinade breaks meat down and sweetens
    it in a way that even though you may have to cook it
    more than medium-rare you still get this great flavor
    and char because of the marinade.

    This recipe was provided by Pro Team member Chef Timothy
    Hollingsworth.

    Serves: 5 - 6

    RECIPE FROM: http://allrecipes.com

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