Santa Maria smoked tri tip

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Added Jan 19th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Meats, Salads
  • Servings: 8 change
  • Calories per serving: 591
  • Prep Time: 20 mins
  • Cook Time: 56 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 59130%
Fat 20g30%
Cholesterol 87mg29%
Sodium 1,250mg 52%
Carbohydrates 57g30%

More facts>>

FoodConnect Nutritionals

Ingredients

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  • 3 cups hickory wood chips
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1 (2 1/4-pounds) tri-tip steak, trimmed
  • Cooking spray
  • 2 cups Santa Maria salsa
  • Cilantro sprigs (optional)

Santa Maria Salsa:

  • 2 (14.5-ounce) cans fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)
  • 1 cup celery, finely chopped
  • 1/2 cup onion, finely chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 teaspoons white vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp hot pepper sauce (such as Tabasco)

Recipe Method

1. Soak wood chips in water 1 hour; drain well.

2. Combine salt, pepper, and garlic powder; sprinkle evenly over steak. Let stand at room temperature for 30 minutes.

3. Remove grill rack; set aside. Prepare grill, heating one side to high and one side to medium. Place wood chips on hot coals on medium-heat side of grill; heat wood chips 10 minutes. Coat grill rack with cooking spray; place on grill.

4. Lightly coat steak with cooking spray. Place steak on grill rack over high-heat side of grill; grill 6 minutes, turning 3 times. Place steak on grill rack over medium-heat side of grill; grill 40 minutes or until a thermometer registers 140 degrees (medium-rare) or until desired degree of doneness. Remove steak from grill; let stand for 10 minutes. Cut steak diagonally across grain into thin slices. Serve with Santa Maria Salsa; garnish with cilantro sprigs, if desired.

Santa Maria Salsa:

1. Drains 1 can tomatoes. Combine drained tomatoes, 1 can undrained tomatoes, and remaining ingredients; cover and chill salsa at least 30 minutes before serving. Yield: 4 cups (serving size: 1/4 cup).

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