Santa Maria Tri-Tip
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
41
Spice
57
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Combine the granulated garlic and pepper in a small bowl and set aside
3
Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste
4
Add the Achiote Oil and mix well
5
Be careful, this oil will stain
6
Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat
7
Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap
8
Refrigerate for 24 hours and up to 48 hours
9
Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat
10
Add the roast and cook for 9 minutes, turn, repeat and check the temperature
11
Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast
12
Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil
13
Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately
14
In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes
15
Add the oil, reduce the heat to low and cook for 5 to 6 minutes
16
The oil will become bright orange
17
Immediately remove from the heat, cool and strain
18
Store the oil in a glass container in the refrigerator
19
The oil will keep for several months