santa maria tri tip recipe

Written ByJenny Smyth Posted on
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The Best santa maria tri tip recipe

I’ve been making this Santa Maria tri-tip recipe for years, and it’s always a hit with my family and friends. The dish originated in the Santa Maria Valley of California, where it was popularized by the local ranchers who would cook the tri-tip on large grills over open flames. The result is a tender and flavorful cut of meat that’s perfect for any occasion.

I love how easy it is to make, too – just season the tri-tip with some salt, pepper, and garlic powder, and then throw it on the grill. The key to this recipe is letting the tri-tip cook slowly over low heat, which allows the fat to render out and the meat to stay nice and juicy. I like to serve it with some roasted vegetables and a side of rice or potatoes, but you can customize it however you like.

My kids are always asking for seconds (and sometimes thirds!) , and I’m happy to oblige because it’s such a healthy and satisfying meal. Plus, it’s easy to make in bulk so I can freeze leftovers for later.

One time I made it for a large group of people, and everyone raved about how delicious it was – so I’m confident you’ll love it too! This recipe is also great for meal prep because you can marinate the tri-tip ahead of time and let it sit in the fridge overnight before throwing it on the grill. It’s also super versatile – you can serve it as a main course or slice it up thin for sandwiches or wraps.

And don’t even get me started on how good the leftovers are – just reheat them in some foil with a bit of oil and you’re good to go! In short, this Santa Maria tri-tip recipe is a game-changer for anyone who loves good food that’s easy to make.

Santa Maria Tri Tip

4.8 from 757 votes

A classic California barbecue dish featuring a well-marbled tri tip roast seasoned with a simple blend of salt, pepper, and garlic. The meat is grilled over red oak coals for a smoky flavor and served thinly sliced against the grain.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Tri Tip

1 whole tri tip roast (about 2-3 pounds)
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon garlic powder
2 tablespoons olive oil

For Serving

6 French rolls or sourdough bread slices
Salsa or horseradish sauce (optional)

👨‍🍳Directions

1Pat the tri tip dry with paper towels.
2In a small bowl, combine the kosher salt, black pepper, and garlic powder.
3Rub the mixture evenly over the entire surface of the roast, then drizzle with olive oil and rub to coat.
4Let the roast sit at room temperature for 30 minutes to absorb the seasoning.
5Prepare a charcoal grill for indirect heat at medium-high (about 400°F).
6If using gas, preheat one side to high and leave the other side off.
7For authentic flavor, add a handful of soaked red oak wood chips directly to the coals or in a smoker box.
8Place the tri tip on the cooler side of the grill, fat side up, and close the lid.
9Cook the tri tip for 20 to 25 minutes, turning once halfway through, until the internal temperature reaches 130°F for medium-rare.
10The surface should be deeply browned and crusty.
11If you prefer medium, cook to 140°F.
12Avoid overcooking as the meat can become tough.
13Transfer the roast to a cutting board and tent loosely with foil.
14Let it rest for 10 minutes.
15This allows the juices to redistribute.
16After resting, slice the tri tip thinly against the grain, which is crucial for tenderness.
17The slices should be about 1/4 inch thick.
18Serve the sliced tri tip on warm French rolls or sourdough bread.
19Accompany with salsa or horseradish sauce if desired.
20The meat should be juicy and flavorful with a smoky crust.

🔧Equipment

Grill (charcoal or gas)
Red oak wood chips (if using charcoal)
Instant-read thermometer
Tongs
Cutting board
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 8g❤️Cholesterol: 110mg🧂Sodium: 1200mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 46g

📝Notes

For best results, use a tri tip with good marbling. If you don’t have red oak, hickory or mesquite chips can substitute. Always slice against the grain to ensure tenderness.

Watch Video Of How Santa Maria Tri Tip Works

This Santa Maria tri-tip recipe is always a good idea for any occasion – whether you’re hosting a large gathering or just need something quick and easy for dinner.

The leftovers reheat beautifully in foil with some oil added in; just pop them in the oven until hot throughout.

For extra flavor, try adding some chopped herbs like thyme or rosemary to your foil packet before reheating.

❓ Frequently Asked Questions About Santa Maria Tri Tip

Q: What type of beef should I use for this recipe?

A: For this Santa Maria tri-tip recipe, you want to use a high-quality cut of beef that’s at least 1-2 inches thick. Look for something labeled as ‘tri-tip’ or ‘bottom sirloin,’ as these will have the best flavor and texture.

Q: How do I know when my tri-tip is cooked through?

A: Use a meat thermometer to check the internal temperature of your tri-tip – it should be at least 130°F for medium-rare. If you don’t have a thermometer, you can check by cutting into one end of the roast; if it feels tender but still has some pinkness left, it’s done.

Q: Can I marinate my tri-tip ahead of time?

A: Yes! In fact, marinating your tri-tip overnight will help break down those tough connective tissues and make the meat even more tender. Just be sure to pat your meat dry with paper towels before cooking.

Q: How do I prevent my tri-tip from drying out?

A: To keep your tri-tip moist, make sure not to overcook it – aim for an internal temperature of 130°F or less. You can also try rubbing your meat with some olive oil before cooking to help lock in moisture.

Q: Can I use a different type of oil for this recipe?

A: While vegetable oil works well in this recipe, feel free to experiment with other oils like olive or avocado oil if you prefer their flavor profiles.

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