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Beef- Rancho Tri Tip Recipe

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This recipe for Beef- Rancho Tri Tip, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, May 1, 2008


1 four pound Tri Tip
For Marinade:
8 cloves garlic, minced
1 T. coarse sea salt
1/4 cup minced parsley
3 T. dried oregano
1 to 2 T. crushed red pepper flakes
2 tsp. fresh ground black pepper
1/2 cup fresh rosemary, chopped
1/2 cup red wine vinegar
1/2 cup olive oil

As a resident of Santa Barbara, you owe it to yourself to know how to master the Tri Tip. So named because of the three pointed cut of the meat, this juicy choice can stand alone or be combined with the classic ranch beans, salsa, and garlic bread. For true authenticity, cook this one over a bed of red oak.

Mix the marinade ingredients in a food processor rendering a rough paste. Marinade Tri Tip for at least two hours and as long as overnight. Remove the meat from the refrigerator at least 30 minutes before grilling. Sear both sides of the meat over high heat. Lower heat and turn approximately once every 10 minutes. Total cooking time will be about 45 minutes depending on the size of the Tri Tip and how you like it served. Let sit for 5 to 10 minutes before cutting against the grain in quarter to half inch segments. Serves 4.




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