Parade Mag's Dashboard

Zac Efron, star of the new film The Lucky One, salivates over this backyard crowd-pleaser. Find out more about Zac's new grown-up role!

Growing up, we had a nice family dinner every night, and if we had people over, Dad would get on the grill. He is a bit of a chef, so he would always whip up something besides basic hot dogs or hamburgers. We liked trying different things, but this was a staple. Even my less adventurous friends, the blue-box mac-and-cheese eaters, would go for it.

This dish is based on a recipe in Born to Grill by Cheryl Alters Jamison and Bill Jamison. The steak is marinated in salsa so it’s spicy, but also a little sweet. The thinly sliced meat just melts in your mouth.

I once came across a Santa Maria–style sandwich on a menu. It was very disappointing—didn’t taste anything like home! If you’re going to make it, try it our way. It’s unforgettable.


"Growing up, we had a nice family dinner every night, and if we had people over, Dad would get on the grill. He is a bit of a chef, so he would always whip up something besides basic hot dogs or hamburgers. We liked trying different things, but this was a staple." Click here to read the rest of Zac's Sunday Dinner story.
INGREDIENTS:
3/4 cup salsa
1/4 cup tomato-based barbecue sauce
1/4 cup liquid from a jar of pickled jalape�os
2 tsp dry mustard
1 sirloin tri-tip or top sirloin (about 2 lb)
1/2 tsp salt
1/2 tsp salt
1/2 tsp pepper
1/2 tsp meat seasoning (McCormick or Susie Q’s)
Canned ranch-style beans
1 loaf sourdough or French bread, sliced in half lengthwise, toasted and buttered
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AT A GLANCE:
SERVINGS: 4
ACTIVE TIME: 30 min
TOTAL TIME: 3 hr 55 min (includes marinating time)

KEY TAGS:
salsa barbecue sauce pickled jalapenos mustard sirloin meat seasoning ranch-style beans sourdough French bread
DIRECTIONS:
1. Combine marinade ingredients in a large bowl. Add meat; marinate for several hours.

2. Heat grill. (A charcoal grill stocked with oak charcoal is best, but a gas grill works well, too.)

3. Wipe excess marinade from meat. Apply meat seasoning.

4. Grill steak over medium until cooked to taste, usually 25 to 30 minutes. For medium-rare, the temperature should be 145°F.

5. Let meat rest for 5 to 10 minutes. Slice very thin. Serve with beans and toasted bread.

Zac's Tips:
For extra zing, marinate the meat overnight so it really absorbs the spices.
You can serve canned pinto or baked beans in place of the ranch-style beans.
As a kid, I’d drink milk with this dish, but nowadays I’d pair it with a nice India pale ale, like a Lagunitas.

What's Santa Maria Anyway?
The Santa Maria barbecue style dates back to ranchers’ feasts in 19th-century California.
KITCHEN COUNTER:
Serves: 4. Per Serving: 360 calories, 17g carbs, 48g protein, 9g fat, 640mg sodium, 120mg cholesterol, 1g fiber

Quelle: dashrecipes.com