Santa Maria Grilled Tri-Tip Roast with Dry Rub and Chimichurri

How to Make Santa Maria Grilled Tri-Tip Roast with Dry Rub and Chimichurri

1. 1

   Step 1: Trim and apply dry rub

   Trim any excessive fat from the tri-tip, leaving a thin cap for flavor, then pat the roast dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika and brown sugar; rub the mixture all over the roast, pressing it into the meat. Let the seasoned tri-tip rest uncovered in the refrigerator for at least 30 minutes or up to 2 hours to dry the surface and meld flavors; bring to room temperature about 30 minutes before grilling.

   For this step

   • 2 1/2 lbTri-tip roast
   • 1 1/2 tbspKosher salt
   • 1 tspFreshly ground black pepper
   • 1 tspGarlic powder
   • 1 tbspSmoked paprika
   • 1 tbspBrown sugar (light or dark)
   
2. 2

   Step 2: Make chimichurri

   While the meat rests, mince the fresh garlic and very finely chop the parsley, or pulse briefly in a food processor for a rustic texture. Stir together the garlic, parsley, extra-virgin olive oil and red wine vinegar in a bowl, season to taste with a pinch of salt and extra pepper if desired, and let sit while you heat the grill to let flavors marry.

   For this step

   • 3 clovesFresh garlic cloves
   • 1 cupFresh flat-leaf parsley, packed
   • 1/2 cupExtra-virgin olive oil
   • 2 tbspRed wine vinegar
   
3. 3

   Step 3: Prepare the grill for two-zone cooking

   Light one side of your grill to create a hot direct-heat zone and leave the other side unlit for indirect cooking (aim for 450–550°F / 230–290°C over the hot zone and 300–350°F / 150–175°C over indirect). Clean and oil the grate to prevent sticking, and have an instant-read thermometer on hand to monitor internal temperature.
   
4. 4

   Step 4: Sear over high heat, then finish indirect

   Sear the tri-tip fat-side down and then on all sides over the hot direct zone for about 4–6 minutes per side, until a deep brown crust forms. Move the roast to the indirect side and close the lid, cooking until the internal temperature reaches 125–130°F (52–54°C) for medium-rare (expect another 15–25 minutes depending on size).
   
5. 5

   Step 5: Rest and slice

   Transfer the tri-tip to a cutting board and tent loosely with foil; rest for 10–15 minutes so juices redistribute and carryover raises the temperature a few degrees. Identify the grain direction and slice thinly across the grain at a 45-degree angle for the most tender bites.
   
6. 6

   Step 6: Serve with chimichurri

   Arrange slices on a platter and spoon chimichurri over the meat or serve it on the side for guests to add as they like. This bright salsa pairs beautifully with grilled vegetables, roasted potatoes or a simple salad.
   

1. Trim any excessive fat from the tri-tip, leaving a thin cap for flavor, then pat the roast dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika and brown sugar; rub the mixture all over the roast, pressing it into the meat. Let the seasoned tri-tip rest uncovered in the refrigerator for at least 30 minutes or up to 2 hours to dry the surface and meld flavors; bring to room temperature about 30 minutes before grilling.
2. While the meat rests, mince the fresh garlic and very finely chop the parsley, or pulse briefly in a food processor for a rustic texture. Stir together the garlic, parsley, extra-virgin olive oil and red wine vinegar in a bowl, season to taste with a pinch of salt and extra pepper if desired, and let sit while you heat the grill to let flavors marry.
3. Light one side of your grill to create a hot direct-heat zone and leave the other side unlit for indirect cooking (aim for 450–550°F / 230–290°C over the hot zone and 300–350°F / 150–175°C over indirect). Clean and oil the grate to prevent sticking, and have an instant-read thermometer on hand to monitor internal temperature.
4. Sear the tri-tip fat-side down and then on all sides over the hot direct zone for about 4–6 minutes per side, until a deep brown crust forms. Move the roast to the indirect side and close the lid, cooking until the internal temperature reaches 125–130°F (52–54°C) for medium-rare (expect another 15–25 minutes depending on size).
5. Transfer the tri-tip to a cutting board and tent loosely with foil; rest for 10–15 minutes so juices redistribute and carryover raises the temperature a few degrees. Identify the grain direction and slice thinly across the grain at a 45-degree angle for the most tender bites.
6. Arrange slices on a platter and spoon chimichurri over the meat or serve it on the side for guests to add as they like. This bright salsa pairs beautifully with grilled vegetables, roasted potatoes or a simple salad.