Ingredients
Array
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[0] => Array
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[137ef69b-ec94-f7c4-b57d-aa72d334fa7d] => Array
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[title] => sauce, barbecue, hickory smoke
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[title] => salt, kosher, course
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[728a48d0-1566-c5b4-451c-78edb6f47eaa] => Array
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[title] => beef, tri-tip steak, loin, brld, 0" trim
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[title] => herb, cilantro, whole plants, fresh
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[1] => Array
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[3ec98805-c48d-3df4-0923-abb1db85bbc1] => Array
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[title] => sauce, worcestershire
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[title_custom] => Worcestershire sauce
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[93d5d9c2-47e2-ed04-99fd-c0960b788ee9] => Array
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[title] => garlic powder
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[eac88d3a-4542-68e4-c998-38bdc67c5cea] => Array
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[title] => sauce, pepper, tabasco, rts
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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).