Grilling season has arrived, which means it is the perfect time to make this Santa Maria Tri-Tip recipe.
The summer season has finally arrived, and that means my favorite cooking technique is back in action: grilling! I’ll be honest, I was getting tired of the usual grilling suspects—burgers, hot dogs, and sausages—so this Santa Maria tri-tip recipe couldn’t have been introduced to me at a more perfect time. My favorite part about this recipe is the lovely combination of spices. Everything from the garlic powder, paprika, rosemary, and just a touch of spicy chipotle creates this divine crust that locks in all the juicy flavors of the beef.
While the marinating time may seem a bit overkill, trust me, it’s worth the wait. The spice rub penetrates deep into the meat, crafting layers of taste that you just can’t achieve with a quick seasoning or marinade. Although, the real secret weapon here is the red wine vinegar basting mixture. I discovered this technique in culinary school, and it’s truly what takes a good tri-tip into a top-tier one. The acidity helps break down the fibers while adding this bright, tangy note that perfectly complements the rich, beefy flavors.
This dish is tender, juicy, and packed with flavor, exactly what you want from an outdoor grilling session. Whether I’m serving it for dinner with my partner or as the main dish at a dinner party, this recipe never fails to impress.
What is the origin of Santa Maria tri-tip?
While you might think this recipe hails from Argentina due to its similarities with their BBQ style, Santa Maria tri-tip actually originates from the Santa Maria Valley in California. It was developed in the mid-1800s by farmers working on local ranches. The cooking style became the signature dish of the region and was traditionally prepared by seasoning the tri-tip simply with salt, pepper, and garlic, and then grilling it over red oak coals. It’s typically served with salsa, pinquito beans, and garlic bread, which are all quintessential staples of a “Santa Maria-style barbecue.”
How do I store leftovers?
If you’ve got any leftovers from this Santa Maria tri-tip recipe, I recommend storing them in an airtight container in the refrigerator for up to 3 days. To reheat tri-tip, slice the meat against the grain and gently warm it in a lightly oiled pan over medium heat on the stove with a splash of water. Alternatively, you can wrap it in foil and reheat it in a 250°F oven for 15-20 minutes until warmed through. Be sure to use a gentle heat to avoid overcooking and drying out the meat.
Serving suggestions
The beauty of this recipe is that it tastes divine served on its own. However, it’s even better when served alongside some tasty side dishes. When I make this recipe, I serve it with a pot of this tasty Seasoned Rice, some Refried Black Beans, and a big bowl of this Avocado Salad. You also can’t make this tri-tip recipe without making either this Chimichurri Sauce Recipe or this tasty Creamy Chimichurri Sauce. If you want an easier side dish, you could just make a side of Roasted Russet Potatoes and this simple Chopped Salad.
Ingredients
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons paprika
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried oregano
- 1/4 teaspoon chipotle powder
- 2 1/2 pounds beef tri-tip roast
- 5 tablespoons red wine vinegar
- 5 tablespoons vegetable oil
- 4 cloves garlic crushed
- 1/2 teaspoon Dijon mustard
- Chimichurri for serving (optional)
Instructions
- Mix the kosher salt, freshly ground black pepper, garlic powder, onion powder, paprika, dried rosemary, oregano, and chipotle powder in a bowl. Rub the mixture evenly over the tri-tip roast. Cover with plastic wrap and refrigerate for at least 4 hours to let the flavors develop.
- In a small bowl, whisk together the red wine vinegar, vegetable oil, crushed garlic, and Dijon mustard. Set aside for basting during grilling.
- Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the grill to high heat (about 400°F) and oil the grates. Place the tri-tip on the grill and brush with the vinegar mixture.
- Cook for 4 minutes, flip, and baste. Repeat every 4 minutes until the tri-tip firms up and is reddish-pink and juicy in the center, about 25 to 30 minutes total. An instant-read thermometer should read 130°F.
- Remove the roast from the grill and let it rest for 10 minutes. Slice the tri-tip against the grain and serve with chimichurri if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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