Santa Maria, California is approximately 100 miles northwest of Los Angeles. The Santa Maria Tri-Tip Steak is it’s namesake. The Tri-Tip is cut from the Sirloin and is a great cut for roasting or grilling.
Russ Crandall shares this recipe for a tasty experience hot off the grill. The end result is tender and juicy on the inside and slightly crusty on the outside. Remember to watch the internal temperature so you don’t overcook.
Recipe Author: Russ Crandall/The Domestic Man
USWM Shopping List: Grass-fed Tri-Tip Steak
PHOTO CREDIT: Russ Crandall/The Domestic Man
- Tri-tip steak (2-4 lbs)
- 2 tbsp sugar-free rub
For The Sugar-Free Rub You’ll Need:
Yields about 3/4 cup.
- 4 tbsp kosher salt
- 4 tbsp paprika
- 2 tbsp black pepper
- 2 tbsp garlic powder
- 2 tsp onion powder, toasted preferred
- 1 tsp ground celery seed
- 1 tsp dried oregano
- 1 tsp chipotle powder
Instructions For Santa Maria Tri-Tip Steak
- Pat the tri-tip dry using paper towels. Sprinkle the rub evenly over the steak, then let sit at room temperature for 30 minutes while you prep your grill.
- To prep the grill, get one side hot while the other side cold, about 225-250 degrees on the cool side. This can be done by banking charcoal to one side, or turning off the burners on one half of your gas grill.
- Place the steak on the cool side of the grill, and cook using indirect heat until it reaches an internal temperature of 110F, about 10 minutes per pound. When it gets to temperature, move it to the hot side of the grill, cook for 5 minutes, then flip and cook for another 5 minutes. This will give you a nice crust on the steak. Pull the steak off the grill when it reaches an internal temperature of about 130-135F.
- Let rest for 10 minutes then slice against the grain. Serve with its accumulated juices.
Meet The Chef
A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015.