Santa Maria Tritip with Bloody Mary Salsa (Recipe 157 of 125)

Photo from Cuisine at Home

I do love a good tritip. Dad introduced us to them in California. It's now THE cut of meat that reminds me of my dad. I endeavor to grill one as good as he ever did. I get close, but I miss his charred outside and pink inside with cloves of garlic pushed inside the meat. MMMM.

This was a good recipe. The rub was a nice combination of flavors. I got a little carried away with it on the chunk of meat, but it wasn't too bad. 

The salsa that went along with it was delicious. Weird by salsa standards, but delicious. The Bloody Mary part of this made it quite interesting and full of flavor. I'd make it again for sure.

Santa Maria Tritip with Bloody Mary Salsa

Recipe from Cuisine at Home

Serves 4

FOR THE RUB, COMBINE:

1⁄4 c granulated garlic

2 T black pepper

2 tsp brown sugar

2 tsp kosher salt

1 tsp white pepper 

1⁄4  tsp cayenne pepper

1 tri-tip beef roast (2–3 lb.) 

Canola oil

FOR THE SALSA, STIR: 

6  Roma tomatoes, diced 

1⁄2 c diced celery 

1⁄2 c sliced scallions 

1/4 c chopped fresh cilantro

3 T red wine vinegar

2 T minced fresh garlic

2 T minced jalapeño

2 tsp Worcestershire sauce

1tsp prepared horseradish 

Salt and black pepper to taste 

For the rub, combine granulated garlic, 2 Tbsp. black pepper, brown sugar, 2 tsp. salt, white pepper, and cayenne. 

Lightly coat roast with oil; rub with spices. 

Wrap roast in plastic wrap; refrigerate 4–24 hours. 

Remove roast from refrigerator and unwrap; let rest while preparing grill. 

Prepare grill for indirect grilling, heating one side to medium-high and other side to low. 

Brush grill grate with oil. Grill meat over direct heat, covered, until browned, 3–5 minutes per side. 

Move roast to indirect heat and grill, turning every 5–7 minutes, until an instant-read thermometer inserted into the thickest part registers 125°, 10–16 minutes total. 

Transfer roast to cutting board, tent with foil, and let rest 15 minutes. 

For the salsa, stir together tomatoes, celery, scallions, cilantro, vinegar, minced garlic, jalapeño, Worcestershire, and horseradish; season with salt and black pepper. Slice roast and serve with salsa.