Santa Maria Tri Tip

Tri Tip

A 3-4 lb tri tip, preferably with some fat cap still on it

¼ cup kosher salt

2 tablespoons fresh ground black pepper

1 tablespoon garlic powder

Pinquito Beans

1 lb pinquito beans (we use Rancho Gordo beans from Napa)

1 head garlic

2 jalapeños

1 white onion, cut in half, skin on

2 sprigs epazote (use cilantro if epazote is unavailable)

1 teaspoon chili powder

1 tablespoon piloncillo or brown sugar

Salsa

2 tomatoes

1 jalapeño

Juice of 1 lime

½ bunch cilantro, picked off stems

2 cloves garlic

In medium saucepan: Heat broth over a medium low flame.

Mix together: Salt, pepper and garlic powder. Place tri tip on a rack over a sheet pan. Liberally coat tri tip with the dry rub. You will likely not need all of the rub depending on the size of your tri tip. Let marinate at least an hour but preferably overnight.

Fire up your grill: Grill marinated tri tip on low if using gas or indirect heat if using charcoal/wood. We like to use natural charcoal and throw some oak chunks on top to replicate true Santa Maria style grills. Rotate and flip tri tip occasionally until internal temperature reaches 120F. Move try tip to direct heat or turn up gas grill to high to begin searing. Sear both sides of tri tip until well caramelized and nearing charred. Immediately wrap in foil and rest for 10-15 minutes. Final internal temperature should be around 135F for medium rare. Slice against the grain and serve with beans and salsa.

The easiest way to make these beans: With an instant pot or similar pressure cooker. Place dry beans (no need to soak if using the instant pot), whole head of garlic, whole jalapenos, the white onion and the epazote in the instant pot. Add water until the beans are covered by 2-3 inches. Cook on high pressure for one hour and let steam naturally release. Open cooker and remove the head of garlic, jalapenos, onion and epazote leaving only the beans and cooking liquid. If the beans are too watery for your liking, drain some of the cooking liquid off. Add brown sugar, chili powder and salt to taste. Mix well then serve.

Salsa: Place all ingredients in a blender and blend until mixed well but still a little chunky. Add salt to taste.

Serve & pair: Pair with a glass of Post & Beam Cabernet Sauvignon. Garlic bread, grilled Linguica sausage and green salad are also traditional accompaniments.