This incredibly simple recipe is the most popular form of barbecue on the central coast of California. The trademark meat is a thick cut[ called ?tri-tip.? If it is unavailable, use boneless top sirloin or London broil and adjust the cooking time accordingly.]
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 1 tri-tip steak, about 1 1/2 to 2 pounds
Prepare a fire in a barbecue. When coals are hot, adjust rack so it is about 3 inches from the coals.
Combine the garlic salt, pepper, and salt and rub over the meat. Sear the meat over hot coals for about 6 minutes per side, turning once. Adjust the rack so the meat is farther from coals, about 6 or 8 inches, and continue to cook meat, turning once or twice, until done to your liking, 20 to 30 minutes. Slice meat across grain and serve.
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