Photo by: Travis Rathbone
"Growing up, we had a nice family dinner every night, and if we had people over, Dad would get on the grill. He is a bit of a chef, so he would always whip up something besides basic hot dogs or hamburgers. We liked trying different things, but this was a staple." Click here to read the rest of Zac's Sunday Dinner story.
ingredients: Add all to shopping list
For the Marinade:
3/4 cup salsa
1/4 cup tomato-based barbecue sauce
1/4 cup liquid from a jar of pickled jalapeños
2 tsp dry mustard
1/2 tsp salt
For the Meat:
1 sirloin tri-tip or top sirloin (about 2 lb)
For the Seasoning:
1/2 tsp salt
1/2 tsp pepper
1/2 tsp meat seasoning (McCormick or Susie Q’s)
For the Sides:
Canned ranch-style beans
1 loaf sourdough or French bread, sliced in half lengthwise, toasted and buttered
At a glance:
3 hr 55 min (includes marinating time)
1. Combine marinade ingredients in a large bowl. Add meat; marinate for several hours.
2. Heat grill. (A charcoal grill stocked with oak charcoal is best, but a gas grill works well, too.)
3. Wipe excess marinade from meat. Apply meat seasoning.
4. Grill steak over medium until cooked to taste, usually 25 to 30 minutes. For medium-rare, the temperature should be 145°F.
5. Let meat rest for 5 to 10 minutes. Slice very thin. Serve with beans and toasted bread.
- For extra zing, marinate the meat overnight so it really absorbs the spices.
- You can serve canned pinto or baked beans in place of the ranch-style beans.
- As a kid, I’d drink milk with this dish, but nowadays I’d pair it with a nice India pale ale, like a Lagunitas.
What's Santa Maria Anyway?
- The Santa Maria barbecue style dates back to ranchers’ feasts in 19th-century California. Try the original recipe from the Official Santa Maria Style BBQ site.
Serves: 4. Per Serving: 360 calories, 17g carbs, 48g protein, 9g fat, 640mg sodium, 120mg cholesterol, 1g fiber