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Santa Maria Grilled Tri-Tip Beef
August 09, 2014

This was the most fabulous beef I can remember ever eating! We had dinner for 7 with rave reviews from all. My only change in Chef John's recipe was crushed fresh garlic, rather than powdered, and chopped fresh rosemary, rather than dried. Being concerned about blacked beef being carcinogenic, however, I followed Chef John's grilling directions only until the tri-tip was totally browned and sealed. Then the heat was lowered, allowing the meat to cook more slowly until it reached Chef John's recommended inside temp of 130 degrees. With an electric knife, I sliced the roast on the diagonal & arranged with wedges of B Follick's marinated Grilled Portobello Mushrooms. Yum!

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