Dinner for 6

Santa Maria Tri-Tip

Name: Santa Maria Tri-Tip
Total time: 320 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tsp kosher salt; 1 1/2 tsp freshly ground black pepper; 2 tsp garlic powder; 1 1/2 tsp onion powder; 1 1/2 tsp paprika; 3/4 tsp dried rosemary; 3/4 tsp dried oregano; 1/4 tsp chipotle powder; 2 1/2 lb beef tri-tip roast; 5 tbsp red wine vinegar; 5 tbsp vegetable oil; 4 cloves garlic; 1/2 tsp dijon mustard; chimichurri (optional)

Tri-tip roast absorbs a garlic spice rub, grills until safely cooked, and rests before slicing with a tangy sauce.

Typical price

$13.12for 4 servings

$3.28 per serving$13.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: foodfaithfitness.com

320 minstart to table
Involveddifficulty
6servings as written
$$typical cost tier

American Dairy-free Low-carb High-protein Family Dinners Grill

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Beef chuck roast or stew beef$6.99/lb typical	2.5 lb	$17.48Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Total for the servings shown		$19.68

Pantry staples you likely have

Salt and pepperDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsWine, beer and spiritsOlive and cooking oilMustard, mayo, ketchup

Not included in the cost.

Ingredients

2 tsp kosher salt
1 1/2 tsp freshly ground black pepper
2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp paprika
3/4 tsp dried rosemary
3/4 tsp dried oregano
1/4 tsp chipotle powder
2 1/2 lb beef tri-tip roast
5 tbsp red wine vinegar
5 tbsp vegetable oil
4 cloves garlic
1/2 tsp dijon mustard
chimichurri (optional)

Steps

Mix the salt, pepper, garlic powder, onion powder, paprika, rosemary, oregano, and chipotle powder.
Rub the spice mixture over the tri-tip, cover it, and refrigerate for 4 hours.
Whisk the vinegar, oil, garlic, and mustard together in a small bowl.
Heat a covered grill to 425 F and cook the tri-tip over indirect heat for 40 minutes, until it reaches 145 F.
Rest the roast for 15 minutes, then slice it across the grain and serve with the sauce.