Santa Maria Tri-Tip

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I love this Santa Maria Tri-Tip for any occasion, and created this incredible Artichoke Cream Sauce to top it all off!

Prep Time20

Cook Time1

Marinating Time4

Total Time1 20

Course: Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Cost: $55

Ingredients

Steak:

2 Tri-Tip Steaks
Chopped Parsley for garnish

Marinade:

2 tbsp of Sage Leaves
2 tbsp of Rosemary Leaves
½ of a White Onion
2 tbsp of Spicy Mustard
1.5 tbsp of Red Wine Vinegar
6 Garlic Cloves
2 tsp of Ground Cumin
1 tsp of Red Chili Flakes
1 tsp of Black Pepper
1 tsp of Sea Salt
1 Lemon juiced
1 tbsp of Canola Oil

Spritz:

12 oz of Beer
2 tsp of Hot Sauce

Artichoke Cream Sauce:

¼ cup of Grilled Artichoke Hearts
¼ cup of Parsley
2.5 tbsp of Sour Cream
2 tbsp of Mayonnaise
1.5 tbsp of Buttermilk
6 Garlic Cloves
1.5 tbsp of White Wine Vinegar
1 Lemon juiced
1 tbsp of Olive Oil

Instructions

Into a blender, add the marinade ingredients and blend until completely smooth. Add your tri-tip steaks to a food-safe bowl or resealable bag along with the marinade. Mix thoroughly and set in the fridge for at least 4 hours but ideally overnight.
The next day, preheat a direct grilling fire (ideally over a Santa Maria-style grill) to a high heat (around 400 degrees F).
Pull out your steaks and discard excess marinade. Add steaks to the hot grill. Using your tongs, sear the steaks for about 2 minutes per side to develop a good crust.
Once a crust is developed, roll up your grill grate from the fire or create a “cooler” portion of the grill to begin slowly cooking the steaks at a lower temperature (around 325 degrees F). Cook for about an hour, or until the steaks reach an internal temperature of 125 degrees F for medium rare.
As the steaks cook, add your beer and hot sauce to a spray bottle. Once the steaks are cooking on the cool part of the grill, begin to spritz them every 5 minutes and then flip over. This will help create a deeper flavor and crust.
Once the steaks are done, pull them off and let them rest for 10-15 minutes.
While the steaks rest, add the artichoke hearts, garlic cloves, white wine vinegar, lemon juice, olive oil, and parsley to a blender and blend till smooth. Add the blended mixture to a bowl along with the sour cream, mayonnaise and buttermilk. Mix until smooth.
Once rested, slice into your steaks and top off with the artichoke cream sauce. Garnish with chopped parsley and enjoy!

Notes

How to Slice a Tri-Tip Steak (Against the Grain!)

When slicing this cut of meat on your cutting board, it is beyond essential to cut your slices against the grain. On a tri-tip steak, the sinewy muscle fiber grain changes directions, so pay close attention while cutting each slice. I usually make a long cut starting at the meat's tip where the grain changes direction and then rotate each half accordingly to slice against the grain.

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