INGREDIENTS
Santa Maria Tri-Tip Roast
3lbs (more or less 1 medium to large) Tri-Tip roast
1 tbsp Salt
1 tsp ground black pepper
1 ½ tsp garlic powder
2 tsp Paprika
1 tsp Onion Powder
½ tsp Dried Rosemary
½ tsp Cayenne Pepper
3 tbsp Olive Oil
½ tsp Dijon mustard
⅓ cup red wine vinegar
1 bushel parsley for garnish
CALIFORNIA-ENGLISH SANTA
MARIA SUNDAY ROAST
WITH SWEET POTATO PUREE, ROASTED ASPARAGUS AND GF YORKSHIRE PUDDINGS
Country/Culture: England
Meal Course: Entree
Difficulty:
Number of Servings: 5-6
Aidan Pitt
CHEF'S NAME
Prep Time Cooking Time
10 mins 45 mins
Technique:
Combine all the marinade ingredients in a bowl and mix until homogeneous. Place Tri Tip roast
in a large Ziploc bag and pour the marinade into it. Push out the excess air in the bag and seal
the bag. Massage the marinade around the roast to ensure even coverage across the surface,
and rest the marinating roast in the refrigerator overnight.
Preheat an oven (or fire up the grill/smoker) to 350 degrees Fahrenheit. Remove the roast from
the refrigerator and place on a wire rack inside a rimmed baking sheet. Dab the roast with a
paper towel to remove excess moisture. Allow the to roast rest at room temperature for 1 hour
before placing it in the oven and roasting until an internal temperature of 145 degrees (a
medium cook on a tri-tip is optimal in my opinion) is obtained. Allow the roast to rest for at
least 15 minutes before thinly slicing and serving.
Steps for California-English Santa Maria Sunday Roast
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