Santa Maria Tri tip

For the sauce:

1 T. olive oil
1/2 cup finely diced red onion
1 t. minced garlic
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce
1 T. finely chopped fresh parsley
1 T. Worcestershire sauce
1-1/2 t. ground coffee
1/4 t. freshly ground black pepper

For the rub:

1 T. cracked black pepper
2 t. garlic salt
1 t. dry mustard
1 t. paprika
1/4 t. cayenne pepper
2 to 2-1/2 pounds tri-tip beef, about 1-1/2 inches thick
12 slices French bread
Oak, mesquite, or hickory chips soaked in water for at least 30 minutes

Sauce Directions:  To make the barbecue sauce: In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Purée the sauce in a food processor or blender. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.

Dry rub Directions: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.  

Recipe Contributor:  Tammy Cleek