Santa Maria Tri-Tip

Santa Maria Tri-Tip created by Pasty Cornish

Santa Maria is a town in central California, north of Santa Barbara. Grilled tri-tip is a local specialty. It's traditionally served with corn tortillas, Recipe #185563 and Recipe #185562.

Ready In:
4hrs 35mins
Serves:
Units:

ingredients

directions

  • Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours.
  • Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.
  • Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill.
  • Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F.
  • Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@MaryMc
Contributor
@MaryMc
Contributor
"Santa Maria is a town in central California, north of Santa Barbara. Grilled tri-tip is a local specialty. It's traditionally served with corn tortillas, Recipe #185563 and Recipe #185562."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Frankenbiker
    Amazing! Everyone loved it. This one is a keeper.
  2. skbwhunter
    Doubled recipe for about 6.5 pounds tri-tip (3 roasts). Substituted smoked paprika for paprika and dried ground chipotle chile for the cayenne to add some smokiness to the meat since I cooked the roasts on a gas grill. Rubbed day before and set uncovered in refrigerator. Browned on 2 sides over high heat for about 15 minutes, rotating for even grill marks. Then turned of the center burner and moved all 3 roasts to the center of grill to cook over indirect heat with grill lid closed, for about 20 to 30 more minutes, opening periodically to turn, rotate and baste roasts with the oil & vinegar emulsion. Glad I cooked the roasts only to about 130 to 135 degrees, even though we prefer our beef medium rare to medium, it was cooked perfectly. Be sure to let the meat rest for at least 5 minutes before slicing -- first in half crosswise and then rotate 90 degrees and slice against the grain. (Refer to Bobby Flay's video on Santa Maria tri-tip for demonstration on how to slice.) I prefer 1/8" thick for sandwiches and 1/4" thick for a beef entree. Delicious, loved by all!
  3. skbwhunter
    Doubled recipe for about 6.5 pounds tri-tip (3 roasts). Substituted smoked paprika for paprika and dried ground chipotle chile for the cayenne to add some smokiness to the meat since I cooked the roasts on a gas grill. Rubbed day before and set uncovered in refrigerator. Browned on 2 sides over high heat for about 15 minutes, rotating for even grill marks. Then turned of the center burner and moved all 3 roasts to the center of grill to cook over indirect heat with grill lid closed, for about 20 to 30 more minutes, opening periodically to turn, rotate and baste roasts with the oil and vinegar emulsion. Glad I cooked the roasts only to about 130 to 135 degrees, even though we prefer our beef medium rare to medium, it was cooked perfectly. Be sure to let the meat rest for at least 5 minutes before slicing -- first in half crosswise and then rotate 90 degrees and slice against the grain. (Refer to Bobby Flay's video on Santa Maria tri-tip for demonstration on how to slice.) I prefer 1/8" thick for sandwiches and 1/4" thick for a beef entree. Delicious, loved by all!
  4. Mshotrod
    Simply delicious! We have tried a lot of tri tip recipes. This is a keeper! Thanks for sharing.
  5. Lucky in Bayview
    So delicious! This recipe goes straight to the keeper file. My tri-tip was 2 lbs and this was just the right amount of rub for it. I let it sit in the fridge with the rub for three hours or so before we grilled it. Next time I'll only make half of the basting sauce, I had lots leftover. Didn't serve with salsa or chips, But look forward to trying that sometime. Served with tomatoes vinaigrette and whipped cauliflower.Perfect directions and perfect flavor. Thanks for sharing the recipe.
Advertisement

Find More Recipes