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Wooden rectangular cutting board with Santa Maria BBQ tri tip steak sliced into five pieces with a mini cast iron skillet holding bacon ranchero beans and a small dish of coleslaw.

Santa Maria BBQ Tri-Tip

bacon ranchero beans, creamy coleslaw

STARS

Santa Maria tri-tip is a California culinary treasure. This method of barbecuing dates back to the mid-19th century and is still wildly popular today. Season steaks with a dry rub for up to twelve hours, then sear and finish in the oven. You'll feel right at home on the range with this rancher's meal, complete with bacon ranchero beans and a creamy coleslaw.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  5 hours
Active Time:  40 minutes
Ingredients

Steak

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 7-ounce can chipotle in adobo, puréed
  • 1 teaspoon honey
  • 4 cups water
  • 1 vegetable or chicken bouillon cube
  • 1 tablespoon cornstarch
  • 1 lime, juiced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 4 6 to 8-ounce tri-tip steaks

Bacon Ranchero Beans

  • 4 roma tomatoes
  • 1 jalapeño pepper
  • 1 yellow onion, roughly chopped
  • 1 can chipotles in adobo
  • 1 lime, juiced
  • ½ cup cilantro
  • 8 ounces bacon
  • 1 cup ketchup
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chile paste, like Sambal Oelek
  • 1 tablespoon tamari sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Ancho chile powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 2 15-ounce cans pinto beans, drained and rinsed

Cole Slaw

  • 2 tablespoons whole grain mustard
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • 2 cups shredded cabbage
  • ½ onion, sliced 
  • ½ cup matchstick-sliced carrots
Directions
1
In a small cold saucepan, place the canola oil and garlic. Heat until the garlic starts to turn golden. Stir in the chipotles in adobo and honey and bring to a boil. Stir in the water and bouillon cube and return to a boil. In a small bowl, whisk together the cornstarch and 1 tablespoon of the boiling liquid. Add this back into the pot, whisking while it returns to a boil and thickens. Let cool slightly
2
Transfer the chipotle mixture to a blender and purée until smooth. Stir in lime juice and season with salt and pepper. 
3
In a small bowl, combine the garlic powder, smoked paprika, onion powder and cayenne. 
4
Coat the steak in the spice mixture, then cover in puréed marinade and refrigerate overnight or for at least 4 hours. 
5
Preheat the oven to 400°F. 
6
Toss the tomatoes, jalapeño and onion on a rimmed baking sheet with the canola oil and a big pinch of salt. Roast for 10-15 minutes, until softened. 
7
Transfer the roasted vegetables to a blender, along with the chipotles in adobo, lime juice, cilantro, salt and pepper to taste. Blend until smooth, adding water as necessary.  
8
Heat a skillet over medium heat. Cook the bacon, turning once, until crisp. Transfer to a paper towel-lined plate to cool, then dice. 
9
In a large bowl, whisk together the ketchup, honey, vinegar, chile paste, tamari, Worcestershire, cumin, onion powder, garlic powder, chile powder, and both paprikas. Stir in the roasted tomato salsa from the blender, pinto beans and bacon. 
10
Heat a large oven-safe skillet over high heat for the steaks. Sear each side for 3-4 minutes, until browned. Transfer the skillet to the oven or use a baking sheet to finish cooking, 8-10 minutes depending on desired doneness. Let rest 5 minutes before slicing in the diagonal. 
11
To make the cole slaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots. 
12
Serve the steak alongside bacon ranchero beans and cole slaw.

Santa Maria BBQ Tri-Tip

bacon ranchero beans, creamy coleslaw

STARS

Santa Maria tri-tip is a California culinary treasure. This method of barbecuing dates back to the mid-19th century and is still wildly popular today. Season steaks with a dry rub for up to twelve hours, then sear and finish in the oven. You'll feel right at home on the range with this rancher's meal, complete with bacon ranchero beans and a creamy coleslaw.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  5 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Steak

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 7-ounce can chipotle in adobo, puréed
  • 1 teaspoon honey
  • 4 cups water
  • 1 vegetable or chicken bouillon cube
  • 1 tablespoon cornstarch
  • 1 lime, juiced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 4 6 to 8-ounce tri-tip steaks

Bacon Ranchero Beans

  • 4 roma tomatoes
  • 1 jalapeño pepper
  • 1 yellow onion, roughly chopped
  • 1 can chipotles in adobo
  • 1 lime, juiced
  • ½ cup cilantro
  • 8 ounces bacon
  • 1 cup ketchup
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chile paste, like Sambal Oelek
  • 1 tablespoon tamari sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Ancho chile powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 2 15-ounce cans pinto beans, drained and rinsed

Cole Slaw

  • 2 tablespoons whole grain mustard
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • 2 cups shredded cabbage
  • ½ onion, sliced 
  • ½ cup matchstick-sliced carrots

Directions

1
In a small cold saucepan, place the canola oil and garlic. Heat until the garlic starts to turn golden. Stir in the chipotles in adobo and honey and bring to a boil. Stir in the water and bouillon cube and return to a boil. In a small bowl, whisk together the cornstarch and 1 tablespoon of the boiling liquid. Add this back into the pot, whisking while it returns to a boil and thickens. Let cool slightly
2
Transfer the chipotle mixture to a blender and purée until smooth. Stir in lime juice and season with salt and pepper. 
3
In a small bowl, combine the garlic powder, smoked paprika, onion powder and cayenne. 
4
Coat the steak in the spice mixture, then cover in puréed marinade and refrigerate overnight or for at least 4 hours. 
5
Preheat the oven to 400°F. 
6
Toss the tomatoes, jalapeño and onion on a rimmed baking sheet with the canola oil and a big pinch of salt. Roast for 10-15 minutes, until softened. 
7
Transfer the roasted vegetables to a blender, along with the chipotles in adobo, lime juice, cilantro, salt and pepper to taste. Blend until smooth, adding water as necessary.  
8
Heat a skillet over medium heat. Cook the bacon, turning once, until crisp. Transfer to a paper towel-lined plate to cool, then dice. 
9
In a large bowl, whisk together the ketchup, honey, vinegar, chile paste, tamari, Worcestershire, cumin, onion powder, garlic powder, chile powder, and both paprikas. Stir in the roasted tomato salsa from the blender, pinto beans and bacon. 
10
Heat a large oven-safe skillet over high heat for the steaks. Sear each side for 3-4 minutes, until browned. Transfer the skillet to the oven or use a baking sheet to finish cooking, 8-10 minutes depending on desired doneness. Let rest 5 minutes before slicing in the diagonal. 
11
To make the cole slaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots. 
12
Serve the steak alongside bacon ranchero beans and cole slaw.