Are you ready to transform an ordinary cut of meat into a culinary masterpiece that will have your guests begging for your recipe? The Santa Maria Marinade is not just a marinade—it's a flavor explosion waiting to happen! Originating from California's Central Coast, this legendary marinade combines the robust richness of red wine, the aromatic punch of fresh rosemary, and the bold kick of garlic to elevate your tri-tip from good to absolutely unforgettable.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 1 cup
Ingredients
- 1/2 cup red wine
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon black pepper
- Salt to taste
Instructions
- In a medium mixing bowl, combine the red wine and olive oil as the liquid base for the marinade.
- Add minced garlic to the liquid mixture, ensuring it is finely chopped to distribute evenly throughout the marinade.
- Carefully chop fresh rosemary leaves, releasing their aromatic oils, and add to the wine and oil mixture.
- Grind fresh black pepper directly into the marinade, adjusting to personal taste preference.
- Add salt to taste, being mindful that the salt will help tenderize the meat and enhance overall flavor.
- Whisk all ingredients together thoroughly until the marinade is well combined and emulsified.
- Place the tri-tip roast in a non-reactive container or resealable plastic bag.
- Pour the marinade over the meat, ensuring complete coverage on all sides.
- Seal the container or bag, removing excess air to maximize marinade contact.
- Refrigerate and allow the tri-tip to marinate for at least 2-4 hours, or ideally overnight for deeper flavor penetration.
- Remove the marinated tri-tip from the refrigerator 30 minutes before cooking to bring to room temperature.
Tips
- Always use fresh ingredients: Fresh rosemary and freshly ground black pepper make a massive difference in flavor intensity.
- Marinating time matters: While 2-4 hours is good, letting the tri-tip marinate overnight allows deeper flavor penetration and more tender meat.
- Temperature is key: Let the meat come to room temperature before cooking to ensure even cooking and maximum juiciness.
- Consider grilling or oven-roasting: This marinade works beautifully with both methods, giving you flexibility in preparation.
- Don't discard the marinade before cooking: If you want to use it as a baste, make sure to boil it first to eliminate any bacterial risks from raw meat contact.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 1g
Protein: 0g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
