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Santa Maria Style BBQ Tri Tip

Serves: 4-6

2 tablespoons kosher salt
1 tablespoon garlic salt
1 tablespoon coarsely ground black pepper
One 2 ½ pound tri tip roast, fat trimmed
Canola oil

1. Heat the grill to high
2. Combine the salt, garlic salt and pepper in a small bowl. Rub both sides of the beef with the rub and drizzle with a few tablespoons of the oil. Place on the grill and cook until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 15 minutes total. Remove from the grill, let rest for 5 minutes before slicing across the grain into ¼-inch thick slices. 

Santa Maria Pinquito Bean Relish
½ pound slab bacon, finely diced
1 medium Spanish onion, finely diced
1 poblano chile, finely diced
2 cloves garlic, finely chopped
2 cans pinquito or pinto beans, drained, rinsed and drained again
2 tablespoons chopped cilantro or flat leaf parsley
Salt and pepper

1.Heat a large sauté pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
2. Add the onion and poblano to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the beans and cook until warmed through. Fold in the cooked bacon and cilantro and transfer to a medium bowl. 

Tomato Relish
2 ripe beefsteak tomatoes, finely diced
½ small red onion, finely diced
2 cloves garlic, finely chopped
1 serrano or jalapeno chile, finely diced
3 tablespoons olive oil
2 tablespoons chopped fresh flat leaf parsley or cilantro
Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and let sit at room temperature before serving. 

Grilled French Bread
1 ½ stick unsalted butter, at room temperature
2 cloves chopped garlic
1 loaf French bread, split lengthwise
Salt and freshly ground black pepper

1. Melt the butter in a small saucepan, add the garlic and cook for 1 minute longer. 
1. Brush the cut side of the bread liberally with the butter/garlic mixture, season with salt and pepper and grill, cut side down until lightly golden brown, flip over and continue cooking for 30 seconds longer. Remove from the grill and cut each half into 4 pieces. 


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