Taste of Home
Santa Maria Roast Beef
TOTAL TIME: Prep: 20 min. + chilling Grill: 1 hour + standing
YIELD: 6 servings.
A simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
Ingredients
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4 tablespoons paprika
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3 tablespoons brown sugar
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2 tablespoons chili powder
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1 tablespoon garlic powder
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1 tablespoon white pepper
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1 tablespoon celery salt
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1 tablespoon ground cumin
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1 tablespoon dried oregano
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1 tablespoon pepper
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2 teaspoons cayenne pepper
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1 teaspoon ground mustard
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1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
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2 cups soaked hickory wood chips or chunks
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2 tablespoons canola oil
Directions
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1.
Combine the first 11 ingredients; rub desired amount over roast. Wrap and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months.
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2.
Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer’s directions.
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3.
Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.
Nutrition Facts
4 ounces cooked beef: 294 calories, 16g fat (4g saturated fat), 91mg cholesterol, 324mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 32g protein. Diabetic exchanges: 4 lean meat, 1 fat.
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