Santa Maria Tri-Tip

How to Make Santa Maria Tri-Tip

1. 1

   Step 1: Trim, dry and apply the rub

   Trim excess fat or silver skin from the tri-tip and pat it dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika, then rub the roast all over with olive oil and press the spice blend into the meat. Let the seasoned tri-tip sit at room temperature for 20–30 minutes while you heat the grill; this helps it cook more evenly.

   For this step

   • 2 1/2 lbTri-tip roast
   • 2 tspKosher salt
   • 1 1/2 tspFreshly ground black pepper
   • 1 tspGarlic powder
   • 1 tspSmoked paprika
   • 1 tbspOlive oil
   
2. 2

   Step 2: Prepare grill for two-zone cooking with oak smoke

   Set up your gas or charcoal grill for two-zone cooking (direct high heat on one side, indirect medium heat on the other). If using charcoal, place soaked oak chips directly on the coals; for a gas grill, use a smoker box or foil packet of soaked chips placed over a burner. Aim for a grill surface temperature of about 400–450°F (200–230°C) for searing and 325–350°F (160–175°C) over the indirect zone for finishing.

   For this step

   • 1/2 cupOak wood chips or small oak chunks (soaked 30 minutes if chips)
   
3. 3

   Step 3: Sear, then finish over indirect heat until internal temp

   Sear the tri-tip directly over high heat 3–5 minutes per side, rotating to develop a deep, golden crust. Move the roast to the indirect side, close the lid, and let it cook with the oak smoke until the internal temperature reaches 125°F (52°C) for medium-rare, about 20–30 minutes depending on size and grill heat; use an instant-read thermometer inserted into the thickest part. Remove the meat a few degrees under target temp — it will carry over while resting.
   
4. 4

   Step 4: Rest and make the parsley-onion salsa

   Tent the tri-tip loosely with foil and rest for 10–15 minutes; resting lets the juices redistribute and makes slicing easier. While it rests, combine the chopped parsley, red onion, and red wine vinegar in a small bowl and toss with a pinch of salt and a splash of olive oil to taste; this bright salsa is the classic Santa Maria finish and cuts the richness of the beef.

   For this step

   • 1/2 cupFresh parsley, finely chopped
   • 1/4 cupRed onion, very finely chopped
   • 2 tbspRed wine vinegar
5. 5

   Step 5: Slice against the grain and serve

   Identify the grain of the tri-tip (it changes direction in the cut) and slice thinly across the grain for maximum tenderness. Arrange slices on a platter, spoon the parsley-onion salsa over the top or serve on the side, and offer warm tortillas, grilled bread, or beans if desired.
   

1. Trim excess fat or silver skin from the tri-tip and pat it dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika, then rub the roast all over with olive oil and press the spice blend into the meat. Let the seasoned tri-tip sit at room temperature for 20–30 minutes while you heat the grill; this helps it cook more evenly.
2. Set up your gas or charcoal grill for two-zone cooking (direct high heat on one side, indirect medium heat on the other). If using charcoal, place soaked oak chips directly on the coals; for a gas grill, use a smoker box or foil packet of soaked chips placed over a burner. Aim for a grill surface temperature of about 400–450°F (200–230°C) for searing and 325–350°F (160–175°C) over the indirect zone for finishing.
3. Sear the tri-tip directly over high heat 3–5 minutes per side, rotating to develop a deep, golden crust. Move the roast to the indirect side, close the lid, and let it cook with the oak smoke until the internal temperature reaches 125°F (52°C) for medium-rare, about 20–30 minutes depending on size and grill heat; use an instant-read thermometer inserted into the thickest part. Remove the meat a few degrees under target temp — it will carry over while resting.
4. Tent the tri-tip loosely with foil and rest for 10–15 minutes; resting lets the juices redistribute and makes slicing easier. While it rests, combine the chopped parsley, red onion, and red wine vinegar in a small bowl and toss with a pinch of salt and a splash of olive oil to taste; this bright salsa is the classic Santa Maria finish and cuts the richness of the beef.
5. Identify the grain of the tri-tip (it changes direction in the cut) and slice thinly across the grain for maximum tenderness. Arrange slices on a platter, spoon the parsley-onion salsa over the top or serve on the side, and offer warm tortillas, grilled bread, or beans if desired.