Rancherus Tri-Tip
May 2, 2019
In Santa Maria along the Central Coast of California, a tradition was started of barbecuing a marinated beef tri-tip and serving it with pinto beans, sourdough bread and salsa
Ingredients
- 2 whole beef tri-tips
- about 2 lbs. each
- Salt and pepper to taste
- ***CUMIN 'N LIME MARINADE***
- 1 1/4 cups beef broth
- 2/3 cup lime juice
- 1/2 cup olive oil
- 1/4 cup ground cumin
- 3 tablespoons ground coriander
- 5 centiliters garlic
- minced
- ***JALAPENO MARINADE***
- 1 1/2 cups white wine
- 8 ounces diced jalapeno chilies
- 3 tablespoons dried oregano leaves
- 1/3 cup olive oil
Directions
- Step 1 The two marinades featured here offer two distinctively different flavors. Either is easy to prepare and is an excellent complement to the robust flavor of the beef tri-tip.
- Step 2 Remove all fat and connective tissue from the tri-tips. Prepare marinade of choice. Place tri-tips in non-reactive baking dish, such as glass or enamel
- Step 3 pour in marinade and cover.
- Step 4 Refrigerate at least 6 hours, but no longer than 24 hours
- Step 5 Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 minutes for rare
- Step 6 Brush with oil frequently while barbecuing
- Step 7 To serve, cut across the grain into thin slices and season to taste.
- Step 8 Makes 12 servings.
- Step 9 Cumin ‘n lime Marinade: Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups
- Step 10 Jalapeno Marinade: Place 1/2 cup wine, chilies, oregano and 2 tbsp. oil in blender or food processor fitted with the metal blade. Process until finely minced. Stir in remaining oil and wine. Makes about 2 1/4 cups.