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Santa Maria Roast Beef

 Santa Maria Roast Beef
A simple dry rub is enough to turn roast beef into a real crowd pleaser. The slightly spicy meat is scrumptious the first and second time around, piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
6 ServingsPrep: 20 min. + marinating Grill: 1 hour + standing

Ingredients

  • 4 tablespoons paprika
  • 3 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon white pepper
  • 1 tablespoon celery salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground mustard
  • 1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
  • 2 cups soaked hickory wood chips or chunks
  • 2 tablespoons canola oil

Directions

  • Combine the first 11 ingredients; rub desired amount over roast. Wrap
  • in plastic wrap and refrigerate overnight. Store leftover dry rub in
  • an airtight container for up to 6 months.
  • 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.
  • Unwrap roast and brush with oil; place over drip pan. Grill, covered,

2 of 2

Santa Maria Roast Beef (continued)

Directions (continued)

  • over medium-low indirect heat for 1 to 1-1/2 hours or until meat
  • reaches desired doneness (for medium-rare, a meat thermometer should
  • read 145°; medium, 160°; well-done, 170°). Let stand for
  • 10-15 minutes before slicing. Yield: 6 servings.
Nutritional Facts: 5 ounces cooked beef equals 294 calories, 16 g fat (4 g saturated fat), 91 mg cholesterol, 324 mg sodium, 5 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.