Excerpted from The San Luis Obispo Farmers’ Market Cookbook: Simple Seasonal Recipes & Short Stories from the Central Coast of California by Kendra Aronson, copyright © 2015, self-published by Kendra Aronson Creative Studio. Photography copyright © 2015 by Kendra Aronson.
PrintSanta-Maria Style Trip Tip
Description
The tri-tip, the tri-tip, the tri-tip! That’s one thing the locals, current Cal Poly students, university alumni, and tourists can all agree on: SLO has the best tri-tip on the Central Coast. ¡Viva la tri-tip!
Ingredients
Scale
- TRI-TIP
- tri-tip roast
- salt
- black pepper
- granulated garlic
- GARLIC BREAD
- 1 stick salted butter
- garlic
- salt
- baguette
- PICO DE GALLO SALSA
- 5 lbs. beefsteak tomatoes (or your favorite variety)
- 1 whole white onion, finely chopped
- 1 bunch cilantro, chopped
- 5 cloves fresh garlic, finely minced
- 1 whole jalapeno, finely chopped (more or less to desired heat)
- 2 limes, juiced (to taste)
- 1 T salt (to taste)
- 1 t. pepper
- 1 t. granulated garlic
- ½ t. ground cumin
- ½ t. chili powder
- ½ t. Mexican oregano
for the Pinquito Beans
- PINQUITO BEANS
- 1 pound pinquito beans
- 1 strip bacon, diced (optional)
- ½ cup ham, diced (optional)
- 1 clove garlic, minced
- ¾ cup tomato puree
- red chile sauce (to taste)
- 1 tablespoon dry mustard
- 1 teaspoon salt
- 1 tablespoon sugar
Instructions
- TRI-TIP
- Start with an untrimmed tri-tip roast, the highest quality you can find. Trim off all the connective tissue you can see and trim off the fat to ¼ inch thick across the back of the tri tip. Season generously with salt, coarse ground black pepper, and granulated garlic.
- Grill over medium-high heat, turning every 5-10 minutes, until the internal temperature of the roast is 135°F, usually about 10-15 minutes per pound of meat. Remove from heat and let the tri-tip rest for at least 10 minutes in a shallow pan to absorb any juices. Cut the tri-tip across the grain in slices ¼ inch or thinner.
- GARLIC BREAD
- Place a small pot on the grill and melt a stick of salted butter. Grill a split French or sourdough baguette until crunchy and golden brown. Brush butter on the bread and sprinkle with a small amount of garlic salt. Enjoy the tri-tip with chunks of grilled garlic bread.
- PICO DE GALLO SALSA
- Santa Maria-style tri-tip is most authentically served with fresh Pico de Gallo salsa. Try making your own Pico at home with this easy recipe: Chop tomatoes into a small dice…combine all other ingredients. Mix well and enjoy!
- PINQUITO BEANS
- Place the dry beans in a strainer and remove any stones. Then rinse beans and place them in a pot, fill with water and allow beans to soak overnight. Drain beans and put fresh water back in pot with beans. Simmer for 2 hours or until tender.
- Saute bacon and ham until lightly browned (opt). Add garlic, sauté 1 to 2 minutes longer. Add tomato puree, chile sauce, sugar, mustard and salt.
- Drain most of liquid off beans and stir in sauce. Simmer for half hour more. Keep warm until ready to serve.
Notes
- Not Included in Large Real Food Box: Salt, Pepper, Butter (included in 3-5 size boxes), Granulated Garlic, Cumin, Chili Powder, Mexican Oregano, Baguette, 1 strip bacon, diced (optional)
- ½ cup ham, diced (optional), tomato puree, red chile sauce, dry mustard, sugar