santa maria style tri tip recipe

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

I’m so excited to share with you my favorite Santa Maria style tri tip recipe. This dish is a staple in our household, and for good reason – it’s easy to make, packed with flavor, and perfect for any occasion.

I first discovered this recipe when I was on vacation in California, where the Santa Maria style of tri tip is a beloved tradition. The key to this recipe is in the slow cooking process, which allows the meat to absorb all the delicious flavors of the marinade and seasonings.

The result is a tender, juicy piece of meat that’s just begging to be sliced and served. My kids love helping me prepare this recipe, and they always get excited when they see the finished product.

It’s a great way to get them involved in cooking, and it’s a wonderful memory we can cherish together as a family. Whether you’re planning a special occasion or just looking for a new weeknight dinner idea, this recipe is sure to become a favorite.

So go ahead and give it a try – your taste buds will thank you!

Santa Maria Style Tri Tip

Santa Maria Style Tri Tip

4.7 from 1392 votes

This Santa Maria style tri tip is a California classic, featuring a beef tri tip roast seasoned with a simple dry rub of salt, pepper, and garlic, then grilled over red oak coals for a smoky flavor. The meat is cooked to a perfect medium-rare, sliced thin against the grain, and served with pinquito beans, salsa, and grilled bread.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Tri Tip

1 (2-3 pound) tri tip roast
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

For Serving

Pinquito beans or pinto beans
Fresh salsa
Grilled sourdough bread
Optional: horseradish sauce

👨‍🍳Directions

1Pat the tri tip roast dry with paper towels.
2In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and paprika.
3Apply the dry rub generously to all sides of the roast, pressing it in to adhere.
4Let the seasoned roast sit at room temperature for 30 minutes to allow the flavors to penetrate.
5Prepare a charcoal grill for indirect medium-high heat, about 400°F, by arranging hot coals on one side.
6If using a gas grill, preheat to medium-high and turn off one burner for indirect cooking.
7Add soaked red oak wood chips or chunks to the coals for authentic smoky flavor, or place them in a smoker box on a gas grill.
8Place the tri tip roast on the cooler side of the grill, away from the direct heat.
9Cover and cook for 20 minutes, then flip the roast.
10Continue cooking for another 10 to 15 minutes, or until the internal temperature reaches 130°F for medium-rare, checking with an instant-read thermometer inserted into the thickest part.
11The exterior should be deeply browned and crusty.
12Remove the tri tip from the grill and let it rest on a cutting board, loosely tented with foil, for 10 minutes.
13This allows the juices to redistribute, ensuring a moist and tender result.
14After resting, slice the meat thinly against the grain, which will be visible as long muscle fibers running diagonally across the roast.
15Serve the sliced tri tip immediately with warm pinquito beans, fresh salsa, and grilled sourdough bread.
16For extra flavor, offer horseradish sauce on the side.
17The meat should be pink in the center with a savory, smoky crust.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 50g

📝Notes

For best results, use a tri tip roast that is evenly thick. If you cannot find red oak wood, hickory or mesquite chips can be substituted for a different smoky flavor. Always slice against the grain to ensure tenderness.

Watch Video Of How Santa Maria Style Tri Tip Works

This Santa Maria style tri tip recipe is always a good idea for any occasion – whether it’s a special holiday meal or just a Tuesday dinner.

It’s easy to make ahead of time, so you can prep it on Sunday and enjoy it all week long.

And let’s not forget about the leftovers – they make for amazing sandwiches or wraps.

❓ Frequently Asked Questions About Santa Maria Style Tri Tip

Q: What is Santa Maria style tri tip?

A: Santa Maria style tri tip is a method of cooking tri tip that originated in Santa Maria, California. It involves marinating the meat in a mixture of olive oil, garlic, and herbs before slow cooking it over indirect heat. This results in a tender, flavorful piece of meat that’s perfect for any occasion.

Q: What kind of meat should I use for this recipe?

A: For this recipe, you’ll want to use high-quality beef tri tip. Look for a cut that’s at least 1 inch thick and has a good balance of fat and lean meat.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe up to 24 hours in advance. Simply marinate the meat as directed and refrigerate it until you’re ready to cook it.

Q: How do I know if my meat is cooked through?

A: To check if your meat is cooked through, use a meat thermometer to ensure it reaches an internal temperature of 135°F for medium-rare or 140°F for medium.

Q: Can I serve this recipe with any side dishes?

A: Yes, this recipe pairs well with a variety of side dishes. Some popular options include grilled vegetables, roasted potatoes, or even some crusty bread.

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