What are you grilling for Labor Day? My favorite is this cut of beef, a triangle-shaped “tri-tip”, from the bottom sirloin. It’s also called a “Santa Maria steak” because Santa Maria, California is where it first became popular. Typically it is rubbed first with a mixture of salt, black pepper, and garlic salt, and then whatever other seasonings you want, and then barbecued over red oak wood. I love the cut because it’s just a fat, juicy steak that cooks up beautifully on the grill. You can marinate it, or use a classic Santa Maria rub. In this recipe we are starting with the basic rub and adding some herbs and a little cayenne. Some recipes will have you cut the layer of fat off the roast, I prefer to keep it on, and bathe the steak in the juiciness of fat as it cooks. Now, the only problem with tri-tip is that it can be hard to find outside of California, though I understand Costco does carry it. If you can’t find it, you can still use this approach and the Santa Maria rub with a thick (look for a two inch thick or greater) well marbled sirloin steak, or london broil.
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