This is not a traditional Santa Maria Style recipe, but a modern version using our spice and served with a chimichurri sauce.
2 teaspoons sea salt or oak smoked salt 2 teaspoons freshly ground cracked black pepper 2 teaspoons garlic powder 1 ½ teaspoons smoked paprika 1 teaspoon onion powder 1 teaspoon fresh rosemary chopped fine
1/2 bag Timoteo's Santa Maria Style Rub 1 (2 1/2-3 pound) beef tri-tip roast
Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, Timoteo's Santa Maria Style Rub together in a bowl.
Place tri-tip in a glass baking dish and coat on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.
Preheat an outdoor grill for high heat; lightly oil the grates.
Place tri-tip on the preheated grill. Cook for 5 minutes on one side and flip. Flip every 5 minutes until tri-tip starts to firm up and is reddish-pink and juicy in the center, 25 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.
1/2 cup avocado oil 1/2 cup extra-virgin olive oil 2 tablespoons white or red wine vinegar 1/2 cup chopped parsley 1/2 cup chopped cilantro 4 piquillo or roasted red bell peppers (from a jar), chopped Amazon.com : DeLallo Grilled Piquillo Peppers, 12oz Jar : Grocery & Gourmet Food 4 garlic cloves, minced 2 tablespoons minced red onion 1 tablespoon fresh lime juice 2 teaspoons crushed red pepper
Salt and pepper to taste
In a medium bowl, whisk the oils with the vinegar. Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper. Season the chimichurri with salt and pepper and let stand for at least 20 minutes.
Refrigerate overnight. Bring to room temperature before serving. Serve with Tri-tip.