Sunday, November 14, 2010

Recipe for Santa Maria Tri-Tip Roast

Per 5 oz, approximately 233 calories, 12 grams fat, 0 grams carbs, 29 grams protein

3 tri-tip roasts (about 2 lb each), trimmed of large fat deposits
3 TBSP salt
2 TBSP pepper
3 TBSP dried Italian seasoning
2 TBSP garlic powder
1 1/2 TBSP smoked paprika

Trim roasts of any major fat deposits and pat dry.  Mix remaining ingredients together and rub generously over all sides of roasts.  Reapply using all of rub.  Allow to sit in fridge to get happy for at least 4 hours.  Remove from fridge 30 (or more) minutes before placing on grill.

Cook over med-high direct heat for 25 minutes, turning half way through or until internal temp reaches your preference.  Cover and rest for 10 minutes.  Slice across the grain thinly.