Santa Maria Roast Beef
A simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
Ingredients
- 4 tablespoons paprika
- 3 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon white pepper
- 1 tablespoon celery salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon ground mustard
- 1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
- 2 cups soaked hickory wood chips or chunks
- 2 tablespoons canola oil
Reviews
This recipe was delicious! We loved the flavors of the rub! Quick and easy to prep! Would be great in the slow cooker too!
The rub for this recipe is really good!
Husband had twice his allowance for meat as per his diet and also said this was more flavorful than a steak he had eaten recently at Ruth's Chris Steak House! I was only able to let the meat sit with the rub on it for 4 hours before grilling time instead of overnight and it still was oh-so good. We brought the meat to 130 degrees internal temperature and let it rest for 15 minutes before carving. Do not overcook to any temperature higher or it might be tough. I used a tri-tip steak, which I had never heard of until this recipe. Had to get it at a meat
To get an excellent tasting outer coat
Amazing recipe! A California favorite. Can't go wrong with this recipe. Try it as written even if you think you may not care for an individual ingredient. Then add or subtract to your specific palate. My group adores garlic and we always add lots more.
This recipe has such a unique blend of spices! I wasn't sure if the kids would something so spicy, but they loved it! I will definitely make this recipe again!
Great recipe. I wasn't familiar with tri-tip roasts until I moved to Northern California, but trust me! They are the perfect piece of beef to cook on the grill, lean and flavorful. It's a triangular cut, so if the point end is thin, you might want to fold that end under, to keep it from overcooking.
This is Santa maria grilled sirloin in the magazine. I omitted the cumin and used Ribeye steaks. Served with baked potato, beans, and the Spiked Lemonade featured on same pg in magazine (which is fantastic)
Wasn't sure I would like this rub because I don't like cumin. It was delish! Used it on a Tri-tip and bbq-ed without wood chips.
Every year we buy 2 rib eye roasts for a family get together. I have tried many rubs over many years. Finally; this this is the best. I followed the directions for prime rib cooking. If you like a slightly Southwest flavor then this is without a doubt the recipe to use, it will become a doover in my recipe box.Daysoff