santa margarita tri tip recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best santa margarita tri tip recipe

I’ve been making this Santa Margarita Tri Tip recipe for years, and it’s always a hit with my family. The tri tip is a cut of beef that’s perfect for grilling or pan-frying, and the Santa Margarita marinade gives it a flavor that’s out of this world.

I like to make it for special occasions, but it’s also great for a quick weeknight dinner. The best part is that it’s incredibly easy to make – just throw the ingredients together and let it sit in the fridge for a few hours before cooking.

My kids love helping me in the kitchen, and they always have a blast eating this dish too. One of the things I love about this recipe is that it’s so versatile – you can serve it with all sorts of sides, from roasted vegetables to creamy mashed potatoes.

And the health benefits are amazing too – the tri tip is packed with protein and iron, and the citrus in the marinade gives you a boost of vitamin C. I’ve even started making it for my kids’ sports teams – it’s always a crowd-pleaser!

The key home cooking technique here is to make sure you let the meat sit at room temperature for at least 30 minutes before cooking – this helps the meat cook evenly and prevents it from getting tough. And don’t skip the step of letting it marinate for at least 2 hours – this gives the flavors time to really penetrate the meat.

I’ve made this recipe so many times that I’ve even started experimenting with different variations – adding some diced jalapenos to give it an extra kick, or using different types of citrus juice in the marinade. But no matter what, this recipe always delivers – my family loves it, and I know you will too.

Santa Margarita Tri Tip

4.6 from 1390 votes

A flavorful tri tip recipe with a twist of Santa Margarita flavors. This dish features a delicious blend of tequila, lime, and citrus notes.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1/4 cup olive oil
1/4 cup tequila
1/4 cup lime juice
1/4 cup orange juice
1/4 cup pineapple juice
1 tbsp honey
2 cloves garlic (minced)
2 tsp ground cumin
2 tsp chili powder
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp dried cilantro

For the Tri Tip

2 lb tri tip roast
1 tbsp olive oil

For Garnish

Fresh cilantro (chopped)
Lime wedges

👨‍🍳Directions

1In a large mixing bowl, combine olive oil, tequila, lime juice, orange juice, pineapple juice, honey, minced garlic, cumin, chili powder, salt, black pepper, paprika, onion powder, garlic powder, oregano, and dried cilantro.
2Mix well to combine.
3Place the tri tip roast in a large zip-top bag or a non-reactive dish.
4Pour the marinade over the tri tip, making sure it is completely coated.
5Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
6Preheat the oven to 425°F (220°C).
7Remove the tri tip from the marinade and pat it dry with paper towels.
8Discard the remaining marinade.
9Heat olive oil in a large oven-safe skillet over medium-high heat.
10Sear the tri tip on all sides until browned, about 2-3 minutes per side.
11Place the skillet in the preheated oven and roast the tri tip for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
12Use an instant-read meat thermometer to check the temperature.
13Remove the tri tip from the oven and let it rest for 10-15 minutes before slicing against the grain.
14This allows the juices to redistribute throughout the meat.
15Slice the tri tip into thin slices and arrange them on a serving platter.
16Garnish with chopped fresh cilantro and lime wedges.

🔧Equipment

Large mixing bowl
Measuring cups and spoons
Baking sheet
Tongs
Instant-read meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 100mg🧂Sodium: 600mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 45g

📝Notes

Tips: You can adjust the cooking time and temperature for your preferred level of doneness. For medium, cook to 145°F (63°C). For medium-well, cook to 155°F (68°C).

This Santa Margarita Tri Tip recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need something quick and easy for dinner.

It’s also perfect for storing leftovers in an airtight container in the fridge for up to 3 days or freezing for up to 3 months.

When reheating, make sure to use low heat and cover with foil to prevent drying out – then serve with your favorite sides and enjoy!

❓ Frequently Asked Questions About Santa Margarita Tri Tip

Q: What is tri tip?

Tri tip is a cut of beef that comes from the bottom sirloin, specifically from the triangular muscle that runs along the bone.

Q: What are some good sides to serve with Santa Margarita Tri Tip?

Some good options include roasted vegetables like asparagus or Brussels sprouts, creamy mashed potatoes, or a simple green salad.

Q: Can I make this recipe ahead of time?

Yes, you can marinate the tri tip in advance and store it in the fridge for up to 24 hours before cooking.

Q: How do I know if my tri tip is cooked to perfection?

A good rule of thumb is to cook it to an internal temperature of 135°F (57°C) for medium-rare.

Q: Can I substitute other types of meat in this recipe?

Sure – you can use other cuts of beef like flank steak or skirt steak if you prefer.

Similar Posts