Santa Maria-Style Beef Grill
Since so many wines that we feature come from California’s Central Coast, we thought it would be nice to share a uniquely-Central Coast recipe. It makes 6 servings.
* 1 large boneless sirloin steak or tip roast (about 3 pounds)
* 1 teaspoon salt
* 1 teaspoon garlic salt
* 1/2 teaspoon freshly ground pepper
1. Trim meat of excess fat and any tough membranes or stringy tendons. If using tip roast, butterfly it (cut roast across the grain almost through, then open like a book). Overall thickness should be 2 1/2 to 3 inches. Prepare a dry marinade by mixing salt, garlic salt and pepper; rub generously into meat. Cover meat and place in the refrigerator overnight.
2. About 90 minutes before serving time, build a charcoal fire; when most of the charcoal is burning, add chips or small chunks of oak to flavor the fire. Sear meat over hottest part of fire, then move it to a slightly cooler part of the grill and cook, uncovered, until meat tests done with a meat or instant-read thermometer: 135 degrees F for medium-rare, or 155 degrees F for medium when tested in the thickest part of the meat. Note: Thinner cuts grilled over a hot fire may be medium-rare in 8 to 10 minutes per side; with a slower fire or thicker, larger piece of meat, allow at least 15 to 20 minutes per side.
3. Carve thin slices of meat on a cutting board with grooves to catch any juices. Transfer slices to a warm platter and moisten with juices. Serve immediately.