Santa Maria Grilled Sir­loin

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A sim­ple dry rub is enough to turn this beef into a real crowd-pleaser. The spiced meat is ir­re­sistible as is, or as left­overs piled on warm, toasty sand­wich buns. —Al­li­son Ec­tor, Ard­more, PA

Prep: 20 min. + mar­i­nat­ing Grill: 1 hour •

+ stand­ing Makes: 6 serv­ings

4 Tbsp. pa­prika

3 Tbsp. brown sugar

2 Tbsp. chili pow­der

1 Tbsp. gar­lic pow­der

1 Tbsp. white pep­per

1 Tbsp. cel­ery salt

1 Tbsp. ground cumin

1 Tbsp. dried oregano

1 Tbsp. pep­per 2 tsp. cayenne pep­per 1 tsp. ground mus­tard 1 beef tri-tip roast or beef sir­loin tip roast (2 to 3 lbs.) 2 cups soaked hick­ory wood chips or chunks

2 Tbsp. canola oil

1. Com­bine the first 11 in­gre­di­ents; rub de­sired amount over roast. Wrap in plas­tic and re­frig­er­ate overnight. Store left­over dry rub in an air­tight con­tainer for up to 6 months.

2. Re­move roast from re­frig­er­a­tor 1 hour be­fore grilling. Pre­pare grill for in­di­rect heat, us­ing a drip pan. Add wood chips ac­cord­ing to man­u­fac­turer’s di­rec­tions.

3. Un­wrap the roast and brush with oil; place over drip pan. Grill, cov­ered, over medium-low in­di­rect heat for

1-1¹₂ hours or un­til meat reaches the de­sired done­ness (for medium-rare, a ther­mome­ter should read 135°; for medium, 140°; for medium-well, 145° ) . Let stand 10-15 min­utes be­fore slic­ing. Per serv­ing: 294 cal., 16g fat (4g sat. fat), 91mg chol., 324mg sod., 5g carb. (3g sug­ars, 1g fiber), 32g pro.

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