Chef Timothy Hollingsworth's Santa Maria Tri-Tip brings the west coast vibes of California right to your backyard. His 3-day marinade is essential to breaking the meat down, injecting flavor and giving this tri-tip that signature char.
1 onion, roughly chopped
3 Tablespoon chopped garlic
1 Bunch thyme, chopped
1/4 Cup balsamic vinegar
1 Tablespoon onion powder
1 Tablespoon garlic powder
1/4 Teaspoon cayenne pepper
1/4 Teaspoon red pepper flakes
1/2 Cup olive oil
salt and pepper
1 (2-1/2 lb) beef tri-tip roast
1 red onion, finely diced
1 jalapeño, finely diced
3 Roma tomatoes, cored and finely diced
1 Bunch cilantro, roughly chopped
2 limes, juiced
salt and pepper
1 onion, roughly chopped
3 Tablespoon chopped garlic
1 Bunch thyme, chopped
1/4 Cup balsamic vinegar
1 Tablespoon onion powder
1 Tablespoon garlic powder
1/4 Teaspoon cayenne pepper
1/4 Teaspoon red pepper flakes
1/2 Cup olive oil
To Taste salt and pepper
1 (2-1/2 lb) beef tri-tip roast
1 red onion, finely diced
1 jalapeño, finely diced
3 Roma tomatoes, cored and finely diced
1 Bunch cilantro, roughly chopped
2 limes, juiced
To Taste salt and pepper