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    You are in: Home / Recipes / Santa Maria Tri-Tip Recipe
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    Santa Maria Tri-Tip

    Average Rating:

     23 Total Reviews

    Showing 1-20 of 23

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    • on June 26, 2009

      Living in San Luis Obispo, just to the north of Santa Maria, where it's reported that the cut of meat "tri tip" was originated at Cal Poly, it's a staple, even in the winter months. What gives the Santa Maria style tri tip it's true great flavor is a simple seasoning of salt, pepper, onion and garlic powder and most importantly it is bbq'd/smoked over oak and only oak.

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    • on June 26, 2009

      I use this rub and oil mixture at least once a month, either on steaks (flank, skirt, or filet mignon) we grill or on roasts (twice tri tri and once bottom round). It is delicious and easy to prepare! Be sure to not use the rub without the oil mixture because the rub has a tendency to burn in parts if it's not protected by oil.

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    • on May 15, 2011

      No way could we not give this a 5!! Better than Moe's in Pismo Beach! Followed your recipe exactly but we did use smoked paprika. What a perfect flavorful crust on the outside & so juicy throughout. Thanks Mary and by the way "central coastal" might be a more accurate description of the region in CA where you will find beautiful little Santa Maria.

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    • on June 20, 2010

      I fixed this today on the grill and we all enjoyed it. Every easy to prep and the flavor blend was just right. Thanks for the great recipe.

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    • on February 20, 2010

      very good marinade. Cooked it in the oven instead of the grill because I ran out of gas. Different than a balsamic type marinade that I usually use. Will make again.

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    • on October 26, 2009

      made this tonight and doubled ingredients since i had a very large roast, it took me WAY crazy longer than here but that was bcse of my humoungus roast. This marinade is AWESOME! I will use this again and again. thanks

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    • on July 03, 2009

      We enjoyed ours. My boyfriend would have liked it better with flour tortilas, so we will do that next time. I didn't use infused veggie oil, but plain olive oil. I served it with pico de gallo and guacamole.

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    • on March 27, 2008

      I'm from Santa Maria and this is authentic! We would double the salt in the rub next time, but it was delicious... Thanks!

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    • on April 02, 2012

      This rub is delicious and the cooking instructions were perfect. Awesome recipe, thanks!

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    • on August 07, 2009

    • on June 23, 2009

      Haven't tried this particular Santa Maria , but we do one for a fund-raiser and the recipe we use is a little different. We use a mixture of just salt and pepper, 2 to 1 generously applied to the meat. We use the whole sirloin and make slices 2-2 1/2 inches thick And then grill and slice the slabs of meat into thin slices.

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    • on June 21, 2009

    • on May 03, 2009

      Fantastic! Juicy, spicy but not too spicy. I put the rub on, let it chill in the fridge for about 24 hours, the basted it with that awesome glaze about every ten minutes, at 350 F for an hour, then broiled it for about 5 min each side...This will be made over and over again at my house!

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    • on May 02, 2009

      VERY GOOD. I felt it needed something else, but it was very good.. Family loved it! Thanks

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    • on December 02, 2008

      Spectacular!!! Made this for my father's 60th b-day... big hit. I grilled over mesquite chunks, no charcoal, gave it great flavor. I also let the rub set for 24-hours. Will be making this more often. Goes grat with the Santa Maria Pinquito beans.

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    • on October 03, 2008

    • on September 13, 2008

      I made this for a "Club Picnic" today- about 50 people. Followed the recipe (unusual for me) exactly. Prepared about 13.5 lbs- 7 roasts. It was a big hit- even some vegatarians (me included) were tempted to try it. Used mesquite charcoal and oak smoking chips- awesome.

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    • on June 30, 2008

      Great recipe Mary!!! I have to admit that I used a Santa Maria seasoning given to us by a friend (we hadn't tried it yet) but could not resist the garlic oil/vinegar basting. Oh my!! Delicious! Will use your rub when my supply is out - it's probably close so I figured I could still justify rating this recipe. Will be making againg - everyone raved.

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    • on June 16, 2008

      We had a Mexican Themed BBQ for Father's Day and this was on the menu along with Santa Maria-Style Pinquito Beans. I put the rub on the day before and followed the directions exactly. I could not find a Tri-Tip so used a Sirloin roast that we cut into think strips and served with flour and corn tortillas from the little Mexican Market down the street. I also had sour cream, guacamole and shredded cheese. Everyone absolutely loved this made this way. With the nice cripsy outside and the medium rare inside, we well have this a lot this summer!

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    • on January 07, 2008

      This is sooooo good!!! It's so hard to find true Santa Maria style barbeque but this recipe does it. I will be repeating this one over and over.

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    Nutritional Facts for Santa Maria Tri-Tip

    Serving Size: 1 (24 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 13.8
     
    Calories from Fat 1
    10%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 390.8 mg
    16%
    Total Carbohydrate 2.3 g
    0%
    Dietary Fiber 0.7 g
    2%
    Sugars 0.1 g
    0%
    Protein 0.4 g
    0%

    The following items or measurements are not included:

    tri-tip roast

    garlic-infused vegetable oil

    Detailed Nutrition Values About Nutrition Info

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