Remember when I mentioned in my last blog post that we were recently featured in the June issue of the Wine Enthusiast in their article on Summer Soirées in Wine Country? My fiancé Shaun and I gave our tips for what would be our perfect summer barbecue, complete with Cambria wines, traditional Santa Maria Valley-style barbecue and our favorite summer music. We were so excited to be included in the article!
In that post I also shared our recipe for Red Onion and Fig Jam Pizza with Prosciutto and Fresh Mozzarella, a recipe that I really wanted to include with the rest of our barbecue items but unfortunately had to leave out due to space constraints. I love fresh figs, prosciutto, and pizza, and knew that something like that would be pretty spectacular with a glass of the Julia’s Vineyard Pinot Noir. However, I wanted to post the recipes for the other foods that were included too: the tri-tip and the pinquito beans – because they are mouth-wateringly delicious as well. Not only that, but they really are the essence of Santa Maria-style cuisine – people in Santa Maria Valley have been grilling tri-tip and serving it with pinquito beans since the mid-1800s!
Today I’m posting the recipe for the star of Santa Maria Valley barbecue: tri-tip. It is absolutely wonderful with our recipes for pinquito beans, and grilled pepper and tomato salad, and paired with a glass of Cambria Tepusquet Vineyard Syrah, you absolutely can’t go wrong!
Grilled Santa Maria Valley-style Tri-Tip
Courtesy Jackson Family Wines culinary team
1 tri-tip, approximately 2½–3 pounds
1 Tbsp. olive oil
6 Tbsp. kosher salt
2 tsp. freshly ground black pepper
2 tsp. white pepper
2 tsp. cayenne pepper
1 tsp. onion powder
4 tsp. garlic powder
2 Tbsp. paprika
Allow the tri-tip to sit at room temperature for 1 hour prior to cooking.
Preheat a grill to high.
Combine kosher salt, black pepper, white pepper, cayenne pepper, onion powder, garlic powder and paprika in a bowl and mix thoroughly.
Rub the tri-tip with olive oil and seasoning mix.
Place on the grill for about 4 minutes. Flip the tri-tip and grill for another 4 minutes. Move the tri-tip to a medium-low heat area on your grill and cook for 20–25 minutes or until an instant-read thermometer registers 134°F when inserted into the thickest part of the meat.
Remove the meat from the grill, loosely cover the tri-tip with aluminum foil and allow the tri-tip to rest for 15 minutes before slicing against the grain. Serves 4–6.