grilled tri tip

One of my favorite ways to feed a crowd is with a giant platter of tri-tip. It doesn’t take much to prep and it’s always delicious.

Santa Maria Tri Tip

tri-tip (about 2 pounds)

rub (see below)

coffee

½ tablespoons kosher salt

garlic powder

black pepper

brown sugar

oregano

thyme

paprika

cayenne pepper

tomatoes

cucumbers

basil leaves

Red wine vinegar (for serving)

Flaky sea salt

Trim silver skin off the trip tip but leave some of the fat.

Massage the meat with the rub until fully covered and let rest at room temperature for 1 hour.

Prepare a charcoal grill or gas grill to high. Place tri-tip on grill and sear one side well, 6 to 7 minutes making sure it doesn’t burn. Rotate the tri-tip and sear other side for about the same time. Reduce heat to medium-high or move the meat to a part of the grill that’s not over direct flames.  Turn meat again and cook another 8 to 10 minutes. Flip and cook again for an additional 5-6 minutes. A 2-pound roast will need about 20 to 25 minutes total cooking time. Cook until an instant read thermometer reads 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.

Remove from the grill, let rest on a cutting board 30 minutes for the juice to redistribute and for it to slightly cool.

Arrange tomato slices, cucumber slices, and basil along a serving board. Drizzle tomatoes and cucumbers very lightly with vinegar. Drizzle oil over everything and season liberally with sea salt and ground pepper To serve, slice against the grain. Serve next to tomatoes and cucumbers.

Today I&#039;ll let you in on a California secret: Grilled Tri-Tip. It&#039;s part steak, part roast, and 100% delicious. This little-known cut of beef is the star of Santa Maria barbecues and is sure to impress at yours.

Tri Tip Steak Recipe

garlic (minced)

rosemary

Salt and black pepper

tri-tip roast ((see note 1))

In the bottom of a zipper-top plastic bag, add oil, garlic, rosemary, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.

Pat the tri-tip dry with paper towels and score the fat layer with a sharp knife (cut through the fat but not meat).

Add steak to the bag with paste and turn to coat. Marinate at least 1 hour or up to 2 hours. Let stand at room temperature 30 minutes before grilling.

Preheat grill over high heat for 10 minutes. Clean and oil grate. Grill tri-tip over direct heat, turning occasionally, about 3 to 4 minutes per side, until browned and charred.

Move tri-tip to indirect heat and continue cooking to desired doneness temperature, about 20 to 30 minutes longer: 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 degrees F for medium well, and 160 degrees F for well done.

Transfer tri-tip to a cutting board and let rest for 10 to 15 minutes. Slice thinly against the grain.

This recipe was spot on! The marinade and cooking instructions made this one of my favorites!

This dish turns out great! I just made it for the 2nd time last night for company and everyone loved it.I followed the recipe exactly. It was tender, juicy and delicious.

I've used your recipe for this exclusively since I was introduced to tritip.
The only difference is I use a blackening seasoning rub.
Ingrained in my head is 425 for 25 minutes.
Thank you and Happy New Year!
By the way I also use your Cowboy Caviar recipe to serve with it.
I do alter that recipe as well.
I don't use sugar or vinegar in it.
I substitute lime juice and Rotel tomatoes and no corn but diced poblanos peppers

Super easy and tastes really good! These are the kinds of recipes I get along with...between working, parenting, going to school, and trying to keep up with all the household chores. This is definitely a keeper recipe.

The reason it is called a California secret is the cut was origioned by a butcher in Santa Maria. And our relatives introduced us to it 38 years ago! At that time it was not available in my home town! The "secret" didn't stay secret for long as more and more in-landers kept asking for it after vacay at the coast. Welcome to the wonderful world of red meat!

https://content.jwplatform.com/videos/SrbZzqHA.mp4

Today I'll let you in on a California secret: Grilled Tri-Tip. It's part steak, part roast, and 100% delicious. This little-known cut of beef is the star of Santa Maria barbecues and is sure to impress at yours.

Top 2 grilled tri tip recipes from across the web

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Santa Maria Tri Tip

Tri Tip Steak Recipe

Top 2 grilled tri tip recipes from across the web

The most viewed grilled tri tip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Santa Maria Tri Tip

Tri Tip Steak Recipe

The most viewed grilled tri tip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine