Santa Maria-Style Beef Grill
1 large boneless sirloin steak or tip roast (about 3 pounds)
1 teaspoon each salt and garlic salt
1/2 teaspoon freshly ground pepper
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.
About 1 1/2 hours 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 slightly
cooler part of grill and cook, uncovered, until meat tests done. 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.
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. Serves 6.
