| Level: | Easy |
| Total: | 1 day 40 min |
| Prep: | 15 min |
| Inactive: | 1 day |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons granulated garlic
- 1/3 cup fresh cracked black pepper
- 1/2 cup garlic cloves
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 tablespoons Achiote Oil, recipe follows
- One 3- to 4-pound prime tri-tip roast
- 1 1/2 tablespoons achiote seeds
- 1/2 cup canola oil
Instructions
- Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
- Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
- Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
- Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
- In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 671 |
| Total Fat | 43 g |
| Saturated Fat | 10 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 55 g |
| Cholesterol | 176 mg |
| Sodium | 715 mg |
Reviews
Excellent. I couldn’t find achiote seeds but used Sazon Goya Coriander and Annatto seasoning, mixed it in the oil and it worked well.
I’ve made this 10 times and it never ever disappoints.
Absolutely loved it & so did my guest!!!
Great recipe, loved the garlic taste and done to perfection following the instructions.
Delish I loved all the spice of the pepper and ohhh all the garlic!
Easy and we loved it.
By far the best tri tip I have ever had! It takes a little preparation but is well worth it. I recommend you make extra achiote oil and save it to marinate something else (or another tri tip). I recommend marinating for more than 24 hours if possible. And DON’T overdue the salt!
It seems as though every dish that I think looks good, I look at the ingredients and Guy throws in an ingredient, such as achiote seeds in this dish, that are uncommon and I would otherwise never use again.
This recipe rocked at our annual Memorial weekend bocce picnic. Juicy, tender and devoured. One suggestion is to not call it Santa Maria Tri Tip simply due to the fact that this combination of spices is not the Santa Maria recipe. J T Burgess
Great flavorful meal. I found the recipe in Guy’s new book. Never heard of this cut of meat before. Guy’s directions are spot on. We’ll make this meal again many times.