Classic Santa Maria Tri-tip finished on the grill.
Santa Maria Tri-tip Roast
Ingredients
- 2.5 pounds tri-tip roast
- 1 Tbsp garlic powder
- 1 Tbsp black pepper freshly ground
- 1 Tbsp kosher salt
- Extra Virgin Olive Oil
Instructions
- Combine garlic powder, black pepper and kosher salt in a small bowl. Trim tri-tip of excess fat and silver skin. Season roast with rub and place in zip-loc bag, removing excess air.
- Adjust sous vide to 135°. When water is at temperature, add roast. Set timer for six hours.
- When the roast has been in the sous vide for at least six hours, prepare grill to finish roast.
- Remove roast from bag and pat dry with paper towels. Brush with olive oil and grill at high heat to sear outside.
- Let roast rest for five minutes, slice and serve.
