California BBQ
Santa Maria Tri-Tip with Pinquito Beans and Salsa Cruda
This stays true to the Central Coast idea: a simple garlic-salt-pepper rub, a hot grill, medium-rare beef, and slices cut carefully across the grain. Pinquito-style beans and a fresh tomato salsa make it feel like a full Santa Maria plate instead of just another steak dinner.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbComfort Food
At a Glance
- Time
- 1 hr 5 mins
- Serves
- 6
- Cost
- Medium
- Cuisine
- California BBQ
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Season the tri-tip all over with the salt, garlic powder, black pepper, paprika, and the olive oil. Let it sit at room temperature for 30 minutes while you heat a grill for two-zone medium-high cooking.
- For the beans, cook the bacon in a saucepan until crisp, then add the onion and cook until softened. Add the garlic for 30 seconds, then stir in the beans, stock, and vinegar and simmer gently until saucy. Keep warm and season to taste.
- Grill the tri-tip over the hotter side first to build a crust, then move it to the cooler side and continue cooking until the thickest part reaches 130 to 135 degrees F for medium-rare, about 25 to 35 minutes total depending on thickness.
- While the beef rests, toss the tomatoes, parsley, olive oil, vinegar, a pinch of salt, and black pepper into a loose salsa cruda. Slice the tri-tip thinly across the grain, changing direction as the grain shifts through the roast.
- Serve the sliced beef with the beans and salsa spooned alongside. The tri-tip should be rosy and juicy, with a simple pepper-garlic crust that does not overpower the beef.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written. No GF or DF swaps needed.