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.]
- Total Time:
- 45 min
- 5 min
- 10 min
- 30 min
- 6 to 8 servings
- 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.
Copyright 2001, Tori Ritchie. All Rights Reserved
Recipe courtesy of Food Network Kitchen