Serves 3 – 6 people, active time 30 minutes, inactive time up to 18 hours. Sirloin Top Block is the original cut used for Santa Maria Style BBQ. It is also referred to in many cookbooks as Chateaubriand, even though often Chateaubriand is thought of as the whole filet.

One Hat Creek Grown Tri tip or Sirloin Cap (2 – 3 pounds) Thaw roast in hot water or in the refrigerator. Never thaw using a microwave! This cut is best marinated for at least 12 hours.


½ cup good balsamic vinegar

½ cup good olive oil

1 T Herbes de Provence (Herbs for Meat/Herb Blossom CA Provincial)

½ tsp whole peppercorns

½ tsp minced dried garlic

½ tsp Tabasco sauce

Salt and pepper roast. Put marinade together in a zip lock bag. Mix up, place the roast in the bag, close and shake. Place in refrigerator for at least six hours up to 18 hours. Remove from refrigerator about an hour before grilling. Preheat and oil grill. Remove roast from bag, dry off. Salt and Pepper all over. Place on grill over direct heat and sear both sides for about six minutes. Move roast to indirect heat and continue to roast at about 300 degrees for about 25 to 30 minutes. (Internal temperature should be around 130 degrees). Remove from grill and rest for 20 – 30 minutes. Slice roast in thin slices off of segments across the grain. Thank you for supporting local ranchers. Enjoy your premium, natural beef!

click HERE to purchase Hat Creek Grown Tri Tip Roast..

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