Santa Maria Tri-Tip Steak is a specialty of Santa Maria, California, which lies about 100 miles northwest of Los Angeles. Tri-tip is taken from the bottom sirloin of the cow, and is often cut into steaks and sold as “sirloin steak” (a tougher version of the prized “top sirloin steak”). When sold whole, as is used in this recipe, it can weigh up to 4 pounds. This lean, moderately tough, and economical cut of meat fares best when cooked only to medium-rare or medium.
The key to making a good Santa Maria Tri-Tip is cooking it so that it has a crusty outside and tender, juicy inside. There are different ways to achieve this result; in Santa Maria, chefs often use a grill that can be adjusted up and down, so as to develop a crust and then pull it away from the fire to prevent burning.
My method is similar. We’re going to only heat one side of the grill, indirectly roast it until it reaches a certain temperature, then place it directly over the fire to create a tasty crust at the end. The end result is a dead simple recipe that always makes for a tasty experience.