Recipes - Barbecued Tri-Tip with Santa Maria Rub

Barbecued Tri-Tip with Santa Maria Rub

 

1	beef tri-tip (1 ½ to 2 lbs.)
Santa Maria Rub
1 Tbsp.	salt
1 Tbsp.	dried parsley
1 ½ Tbsp.	pepper
1 ½ tsp.	garlic powder

Trim all fat from tri-tips. Combine rub ingredients in small bowl until blended. Spread on beef just before cooking or up to 5 hours in advance. Barbecue over medium-hot coals, turning occasionally about 35 minutes or until desired doneness. To serve, cut tri-tip across the grain into thin slices. Serves 8-10.

Ranch-Style Pinquito Beans

1 lb.	pinquito beans
2 cans (14 ½ oz.)	beef broth
4 ½ cups	water
1 lb.	ground beef
2	onions, chopped
2 cloves	garlic, chopped
4	large tomatoes, chopped
1 can (7 oz.)	diced green chiles
½ cup	fresh chopped cilantro
3 Tbsp.	chili powder
1 Tbsp.	dried oregano leaves
1 tsp.	salt

Place beans, beef broth and water in 8-quart Dutch oven; cover. Heat to boiling; reduce heat and simmer 2 hours, stirring occasionally. Sauté ground beef, onions and garlic; drain. Add beef mixture and remaining ingredients to beans. Simmer, covered, for 1 hour. If a thinner consistency is desired, add more beef broth.

Makes 10 cups.