Grilled Flank Steak on Santa Maria Style Grill
Flank Steak Tacos Grilled on a Santa Maria attachment for the Weber Kettle Grill
#flanksteak #tacos #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- BBQ Gloves -
The Santa Maria attachment came from Gabbysgrills.com. It fits a 22” Weber for Santa Maria style cooking.
First the flank steak goes into a marinade for a couple hours. Then I start a couple chimneys of Lump charcoal and add them to the Weber once hot. Place the Santa Maria attachment on the grill and spray the cooking grate with vegetable spray.
Give it a few minutes to get hot and adjust the cooking grate several inches above the hot coals. Place veggies right on the grate and grill for 5-10 minutes turning often. Cool and roughly chop. Place the tomatoes, onion, peppers, and cloves of garlic in a food processor.
Squeeze the lime halves and season with ground cumin, salt, and black pepper. Pulse until everything is combined and pour into bowl. Refrigerate the salsa for at least an hour.
Lower the Santa Maria right over the coals and sear the steaks for 1 ½ - 2 minutes on each side. Raise the grate several inches and continue to cook away from direct heat until it reaches medium rare about 125-130⁰ (or your desired doneness).
Remove each steak from the grill and place on a cutting board covered loosely with aluminum foil. While the steaks rest warm flour or corn tortillas on the grill. It only takes about 30 seconds on each side.
To serve these tacos; slice the flank steaks across the grain into thin strips. You can dress them with your favorite toppings.
If you don’t have a Santa Maria Grill this attachment is a good option for the Weber. Also you can create this recipe on any grill just set it up for a 2 zone fire.
Flank Steak Tacos Recipe
Ingredients:
- 2 Flank Steaks (16-18oz each)
- 12oz Tequila Lime Marinade*
- 1 package Flour or Corn Tortillas
- 1 cup Fire Roasted Salsa*
- 1 cup Fresh Guacamole
- ¼ cup Cilantro chopped
- 1 small White Onion diced fine
- 1 Lime cut into wedges
- Mexican style Hot sauce
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Course Ground Black Pepper
Directions:
1. Place flank steaks in a gallon ziplock bag and pour marinade (recipe below) over the steaks. Close the bag removing as much air as possible. Gently move the steaks around to cover completely in marinade. Rest in refrigerator for 2 hours.
2. Prepare Santa Maria or other charcoal grill for direct grilling with 2 chimneys of Lump Hickory Charcoal.
3. Remove flank steaks from marinade allowing excess marinade to drip off. Season the outside with a pinch of Kosher Salt and Black Pepper.
4. Grill each steak close to the hot coals for 1 ½ minutes on each side. Raise the grill grate away from the hot coals and continue to cook to desired doneness (125⁰internal for medium rare).
5. Rest flank steaks for 5-10 minutes on cutting board loosely tented with aluminum foil.
6. Place tortilla shells on grill grate just above the hot coals to warm about 30 seconds on each side.
7. Slice flank steaks across grain into thin strips.
*Tequila Lime Marinade Recipe
- 1/4 cup Worcestershire
- 1/4 cup olive oil
- 1/4 cup Water
- 2oz Tequlia
- 2oz Lime Juice
- 2 TBS Cilantro
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
*Fire Roasted Salsa Recipe
- 6 Roma tomatoes
- 2 Fresno peppers
- 1 jalapeño pepper
- 1 white onion (cut in half)
- 1 bulb garlic
- 1 Lime
- 1/4 cup cilantro
- 1 teaspoon Cumin
- Salt & Pepper to taste
Directions:
1. Prepare grill for direct cooking over lump charcoal.
2. Wash and paper towel dry vegetables.
3. Place tomatoes, onions, peppers, garlic, and lime on hot grill.
4. Cook until outer skin chars turning often about 5-10 minutes total.
5. Cool on cutting board and roughly chop. Add vegetables to a food processor along with cumin and several pinches of Salt and Pepper.
6. Pulse food processor until all ingredients are combined. Pour into a bowl and refrigerate for an hour. (Optional) Add finely chopped cilantro before serving.
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Santa Maria Barbecued Beef Tri-Tip
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The Perfect Tri Tip - Santa Maria Tri Tip - Weber Kettle
Thank you for watching what I feel is the perfect way to cook a tri tip. I took a couple of tri tip steaks and grilled them on my Weber Kettle using my Gabbys Grill Santa Maria Attachment. I recently saw a video on Mark Wiens travel channel when he and a few friends ate some amazing looking tri tip sandwiches in California. This sandwich was off the charts delish and the homemade horseradish sauce I made took it over the top!
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Santa Maria Style Tri Tip
A quick and delicious Santa Maria style tri-tip recipe perfect for barbecue season! A smoky, sweet, and spicy spice rub makes this tri-tip more flavorful.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️_
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✅ INGREDIENTS:
• 3 pounds tri-tip
• 2 tablespoons paprika
• 2 teaspoons chili powder
• ½ teaspoon cayenne pepper
• 1 tablespoon cumin
• 1 tablespoon dark brown sugar
• 1 ½ teaspoon granulated sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
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Santa Maria-Style Salsa Recipe - Santa Maria-Style Salsa
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How to make Santa Maria Barbecue at Home
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FULL RECIPE(s) BELOW!
This style of barbecue is rooted in the Santa Maria Valley of California and is categorized by the following:
1. Grilling meat, such as the tritip, over an open pit with the crank grate
2. Red oak is used to impart smoky flavor
3. Simple Santa Maria rub of Salt, Pepper, Garlic, and Parsley
4. Tritip is the current day popularized cut, though other cuts like top block or ribs are done in
the same fashion.
5. The sides normally include Pinquito beans which are akin to what baked beans are for
southern bbq, and then they do a Santa Maria tomato salsa that is almost like their bbq sauce
equivalent, then a grilled bread, a basic green salad.
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--- SANTA MARIA RUB ---
- 2 parts salt (4 TBSP)
- 1 part pepper (2 TBSP)
- 1 part minced garlic (2 TBSP)
- 1 part minced Parsley (2 TBSP)
1. Mix all the spices together.
NOTE: If you are using dried garlic powder and parsley flakes, you will likely need to use a little less.
--- SANTA MARIA TRI-TIP ---
- 1 Tritip steak, trimmed
- 2-3 TBSP Santa Maria Rub (Enough to cover the meat completely)
- Oakwood for smoking (Red oak is the proper one to use)
1. Rub the Santa Maria Rub all over the steak until completely covered (NOTE: This can be done ahead of time and left in the fridge)
2. Start the grill by preparing a direct heat and indirect heat side with charcoal.
3. Add oak wood to the charcoal until it starts burning and producing smoke.
4. Place the tri-tip steak on the DIRECT HEAT and sear for 6-7 minutes a side until a crust has formed.
5. Move the tri-tip steak to the INDIRECT HEAT and place a meat thermometer inside. Let the steak cook until the internal temperature reaches 130 degrees Fahrenheit (55 C) (probably another 30-50 minutes depending on the indirect heat)
6. Remove the steak from the grill and let rest for 15 minutes prior to slicing.
7. Enjoy with the pinquito beans and fresh salsa.
--- PINQUITO BEANS ---
- 1 pound dry pinquito beans (I used pinto beans)
- 2 slices of bacon, diced
- 1/2 cup smoked cooked ham, diced
- 2 large red tomatoes, diced (can substitute 2 14 oz cans of diced tomatoes if needed)
- 1/4 cup ketchup
- 1 TBSP Santa Maria Rub
- 1 teaspoon dry mustard
- 1 tsp paprika
- 1 tsp chili powder
- 1 tablespoon sugar
- 1/2 cup water (OR MORE)
1. Cook the beans according to the package. Stovetop method, overnight method, or boiling method can be used)
2. In a separate pan, let's prepare the sauce. Saute the diced bacon and smoked ham for 2-3 minutes over medium heat.
3. Add the diced tomatoes, ketchup, and spices.
4. Mix the sauce mixture until combined, turn the heat to low, and let simmer for 20-25 minutes slightly reduced. Remove from heat.
5. Drain the cooked beans reserving ½ cup of water.
6. Return the drained beans to a stockpot with the sauce and ½ cup of water (NOTE: You want the liquid to be covering the beans, check the video for reference!)
7. Simmer the beans on low for another 45-60 minutes until tender.
8. Enjoy the beans with a spoonful or two of the Santa Maria salsa, next-level goodness.
--- SANTA MARIA SALSA ---
- 2-3 large tomatoes
- 1 chile (jalapeno, anaheim, or canned green chile)
- 1/2 red onion
- 1 scallion
- 1 TBSP olive oil
- 1 TBSP red wine vinegar
- 1 TBSP balsamic vinegar
- ½ TBSP Santa Maria Rub
1. Finely dice all the vegetables and add to a large bowl.
2. Toss with olive oil, red wine vinegar, balsamic vinegar, and the Santa Maria rub.
3. TASTE IT! Adjust the oils, vinegar, and rub as you see fit
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MISCELLANEOUS DETAILS
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Audio: Behringer Ultravoice Mic + Pop Voice Lav Mic
Edited in: Premiere Pro #SantaMariaBBQ #Homecooking