tri tip

Santa Maria Style Tri Tip

Tbsp Kosher salt

Tbsp black pepper

garlic powder

onion powder

cayenne

oregano

dry rosemary (or fresh, finely minced)

dry sage

If you're anything like me, chances are you've never stopped to think about the history of fajitas.  This sizzling plate of meat and onions served with flour tortillas has always been a given, just like gravy-drenched enchiladas or the ubiquitous combo plates served in places specializing in Tex-Mex. But like any iconic food, there's a story behind that platter, and in this case a fascinating one that Robb Walsh has extensively researched for The Tex-Mex Grill and Backyard Barbacoa Cookbook.

Butterflied Tri-Tip Fajitas Recipe

tri-tip

Tex-Mex Fajita Marinade (recipe follows)

Salt and Pepper

Fajita Fixin's

flour tortillas

Guacamole

Refried beans

onions cilantro

onions

Grilled peppers

Salsas

tomatoes

Black olives

Lime quarters

For Marinade:

pineapple juice

(or one 500-milliliter bottle) soy sauce

limes

garlic,

Rinse the roast and pat it dry.  The roast is triangular in shape.  Double-butterfly it in one thin piece. 

Put the whole piece of meat in a resealable gallon-size plastic bag with the fajita marinade and gently remove the air.  Place the bag in a bowl to catch any leakage and place it in the refrigerator  for a couple of hours.  

Light the grill (preferably with mesquite).  Put the meat on the hot part of the grill and cook, turning once or twice, until it reaches an internal temperature of 145°F for medium.  Remove from the grill and salt and pepper to taste.

Cut a test slice to find the direction of the grain, then cut into this strips against the grain.  Squeeze lime over the meat and serve immediately with warm flour tortillas and other fajita fixin's.

Combine the pineapple juice and soy sauce in a large mixing bowl.  Wash the limes and zest them, adding the lime zest to the juice and soy sauce mixture.  Cut the limes in half after zesting and squeeze the juice into the bowl.  Throw the lime halves in the bowl, too.  Add the garlic.  Use as a marinade.

Chef Tom fires up the Kamado Joe charcoal grill & smokes a Creekstone Farms prime tri-tip roast, brisket style, for a smoked tri-tip chopped beef sandwich.

Smoked Tri-Tip

(3 lb) Creekstone Farms Prime Tri-Tip roast, fat cap on

Plowboys BBQ Bovine Bold Beef Rub

Cattleman’s Grill Smoky Chipotle Steak Seasoning

beef stock

tbsp Smoke on Wheels Bootleg BBQ Sauce

Flavolcano Smoky Red Pepper Hot Sauce

tsp Cattleman’s Grill Butcher House Brine

Brioche buns

Holmes Made Dad’s Spicy Garlic Dill Pickles

Yellow onion, thin sliced

Build a large hot charcoal base in the Kamado Joe Classic III Ceramic Charcoal Grill. Set the slo-roller system in place for smoking/indirect grilling. Stabilize the grill at 250ºF.

Trim any silver skin from the surface of the tri-tip. Score the fat cap in a crosshatch pattern with a sharp knife.

Combine the beef stock, Smoke on Wheel Bootleg BBQ Sauce, Flavolcano Smoky Red Pepper Hot Sauce and Cattleman’s Grill Butcher House Brine in a marinade shaker. Shake to mix well. Pour out 1/2 cup of the mixture and reserve for later use in the wrap.

Load the injection into a pistol grip injector. Inject the tri-tip roast in a grid pattern.

Use the excess liquid on the board to coat the outside of the roast and act as a binder for the seasonings. Season first with the Plowboys BBQ Bovine Bold Beef Rub and then the Cattleman’s Grill Smoky Chipotle Steak Seasoning. Let the run set up until it appears wet on the surface.

Place a couple of chunks of Cattleman’s Grill Hickory Competition Smoking Wood on the hot charcoal. Set back up for smoking. Grill grates should be in the highest position of the Divide and Conquer System.

Transfer the tri-tip to the grill grates. Smoke until a dark bark is formed, about two and a half hours. The internal temperature will be around 165ºF. Remove from the grill and place on two sheets of foil.

Pour the reserved injection liquid over the tri-tip. Double wrap tight in foil. Return to the grill.

Continue cooking until the internal temperature reaches 210ºF and there is little resistance when probed, about 90 minutes more.

Open the foil to expose the smoked tri-tip, being careful not to spill the liquid. Continue cooking open until the bark is set, about 30-45 minutes.

Remove from the grill. Tent loosely with foil. Rest 10 minutes.

Slice/chop the smoked tri-tip, then pour the remaining liquid in the foil wrap back into the chopped beef.

To assemble sandwiches, first sauce the smoked tri-tip with the Smoke on Wheel Bootleg BBQ Sauce and toss to coat. Place a few Holmes Made Dad’s Spicy Garlic Dill Pickles on the bottom bun of a toasted brioche roll. Top with the sauced Smoked Tri-tip, then thin sliced onion and the top bun.

https://www.youtube.com/watch?v=mYb1bfzFfu4

Smoked Tri-Tip | Brisket Style Chopped Beef Sandwich

Making Tri-tip in the oven is SO easy and delicious and a total crowd-pleaser.

Tri-tip in the Oven

skillet

Instant-read thermometer

untrimmed tri-tip*

olive oil

Seasoning salt*

Preheat your oven to 425°F.

Trim any silver skin from the bottom of the tri-tip and sprinkle the entire thing with seasoning salt, gently rubbing it into the surface.

On the stove, heat olive oil over medium-high heat in a large oven-safe skillet. Once oil is hot place tri-tip, fat-side down, in the pan. Cook for 4 minutes, or until well-seared. Flip meat and place pan in the oven.

Roast for 10 to 15 minutes per pound (start checking the internal temp at about 20 minutes for a medium-sized roast). Cook until internal temperature in the thickest part of the meat reads 135°F for medium-rare to 145° for medium (the roast in the photos was pulled at 145°F). Tent with foil to keep warm and allow meat to rest for 10 minutes before slicing.

Slice roast against the grain by cutting it in half at the center point and then across the grain on each end and enjoy!

Tender, juicy, flavorful.... let&#39;s smoke a tri tip steak to perfection on the Traeger. Grab some pellets, and ice cold beer, and fire up the smokers folks, it&#39;s steak night!

Traeger Tri-Tip Steak

lb Tri-tip steak

tsp sea salt

tsp black pepper

paprika

Pre-heat smoker to 180°F.

Combine dry rub ingredients in a bowl and mix together well.

Trim off any fat on steak and apply dry rub liberally on all sides.

Place steak directly on smoker and smoke for 20 minutes at 180°F. After 20 minutes, remove from the smoker and put on plate. Tent with aluminum foil.

Place grill grates on smoker and increase temperature to 425°F. Once heated, place steak on grill grates and cook until desired internal temperature, test with thermometer. Always cook to temperature and not time. However, It should take about 7-9 minutes a side for medium.

When steak reaches desired temperature, remove from smoker and allow to rest before slicing. Slice against the grain of the meat when serving.

Tri-Tips have become an increasingly popular cut of beef to cook, grill, roast and smoke, and they are full of delicious flavor! This easy Reverse Seared Tri-Tip Roast is the perfect meat to feed a crowd or make and use for multiple meals!

How to Reverse Sear a Tri-Tip

2-3 lb Tri-Tip Roast

Steak Rub

Let the Tri-Tip come to room temperature and season well.

Cook the Tri-Tip for 60-90 minutes or until it reaches an internal temp of 125° in the deepest part of the Tri-Tip. If you are using a grill, place the Tri-Tip away from the flames so it can cook indirectly.

Remove it from the grill/smoker and crank your grill/smoker up to 425° or as high as 500°

Sear the Tri-Tip on each side for 5 minutes.

There is nothing better than a smoked tri-tip roast. If you are unfamiliar with this cut of meat, it is also known as a triangle roast. Used in Santa Maria barbecue this cut of beef lends itself well to both simple and complex flavor profiles. For this Pellet Smoked Beef Tri-Tip recipe, we are using a more complex spice blend. This roast is slow-smoked and then pulled right as it reaches the optimal internal temperature. The result will be a deeply rich, perfectly smoked beef roast.Photo by: Sabrina Baksh

Pellet Smoked Beef Tri-Tip

tri-tip roast (about 4 pounds)

yellow mustard (or hot sauce,

Ultimate Steak Rub

Place the tri-tip roast onto a cutting board. Trim off any excess fat on the surface.

Coat with mustard or your favorite binder.Combine rub ingredients and apply evenly onto the roast.Let roast stand at room temperature until the smoker is ready.

Preheat your pellet smoker. Aim for a cooking temperature between 225-250 degrees F.

Place roast into the smoker, close the lid and let it go for about 2 hours or until it reaches an internal temperature of 130 degrees F.

Remove tri-tip from pellet smoker and transfer onto a clean cutting board. Loosely tent with aluminum foil.  Let meat rest for 10 minutes before carving.

If you&#39;d like to reverse sear the roast. Remove it from your pellet grill once it reaches 125 degrees F at the thickest part of the roast.Crank the heat up to 500 degrees. Once up to temp, place the roast back on the grill and sear each side for 3 minutes, or until a nice crust forms.

Carve roast after it has rested and serve with board dressing.

Store leftover tri-tip in an airtight container in the refrigerator for 4 days. Reheat in a skillet on your stove top. They also make a great addition to tacos and nachos!

Tri-Tip, the longtime West Coast crowd-pleaser that’s made its way across the U.S., is one of the simplest and most satisfying cooks you can do. Below you’ll find my straight-forward method that’s sure to leave you and your guests wanting more (good thing it’s even better as leftovers).

Tri-Tip Roast

Olive Oil

Salt, Pepper, Garlic Powder,

Offset Smoker, Pellet Grill, Ceramic Grill, or Charcoal Grill

Cast Iron Skillet

Trim the Tri-Tip

Rinse the tri-tip with cool water and pat dry. Use a sharp trimming or boning knife to remove any loose pieces of meat. Trim away hard fat and silver skin.

Season the Tri-Tip

Apply a light coat of olive oil or hot sauce to the tri-tip to help the dry rub stick. Sprinkle salt, pepper, garlic powder, or your favorite beef rub evenly to all sides of the roast, and lightly pat it down to ensure it stays.

Smoke the Tri-Tip

Barbecue the tri-tip on indirect heat at 175-225 degrees for about 2 hours, or until an internal thermometer reads between 130-135 (medium rare).

Sear the Tri-Tip

Remove the tri-tip from the barbecue and quickly sear for 30 seconds each side in a very hot cast iron skillet with butter.

Slice the Tri-Tip

Let the tri-tip rest for 5-10 minutes, before slicing against the grain and serving.

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

black pepper

brown sugar

thyme

cayenne pepper

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.

This oven-roasted tri-tip is the perfect dish for any occasion! It&#39;s simple enough to make for a weeknight dinner and also delicious to make for a family or friends gathering.

Oven-Roasted Tri-Tip

lbs Tri-tip roast (or less) ((approximately 2 kilos

salt and pepper

avocado oil, olive oil, or vegetable oil ((for searing))

cilantro

unsalted butter, sliced

garlic cloves, minced

soy sauce ((or coconut aminos))

honey ((or brown rice syrup/date syrup/agave nectar))

Dijon mustard ((or regular mustard))

lime juice, freshly squeezed ((or lemon juice))

Preheat oven to 250ºF and line a baking sheet with aluminum foil.

Sprinkle tri-tip roast with salt and pepper and bake in preheated oven for about 15 minutes per lb/(450g) or until thermometer reaches desired temperature. (check out temp. chart in this post).

Add oil to a skillet and sear tri-tip for about 1-2 minutes on each side or until well seared. Remove tri-tip and let it rest for at least 15 minutes, covered with a tent of aluminum foil.

In the same pan you seared the meat, under medium heat, add the butter, whisking a few times, and wait until it melts and gets golden brown. Be careful not to burn it. Once it gets golden, it darkens quickly.

Once the color is reached, lower the heat to low and add garlic, whisking for a few seconds.

Turn off the heat, add soy sauce, honey, lime juice, and Dijon mustard; whisk it well, scrapping the fond stuck on the bottom of the pan. To finalize it, add a tablespoon of the tri-tip drippings and whisk to combine. (You&#39;ll find the drippings around the meat where it is resting, or, if you didn&#39;t have enough, wait until you slice the meat.)

After resting time is up, pour some sauce over the meat and cut it across the grain.

Pour more sauce on each steak and sprinkle with parsley or cilantro. If necessary, sprinkle some kosher salt on the slices. Serve it immediately.

Restaurant-level Tri Tip Sandwich featuring crusty bread, smoked gouda, pickled red onions, arugula and jalapeno aioli.

Tri Tip Sandwich

Tri Tip Roast (Click For Recipe Options) ((*Note 1))

½ Cup Mayonnaise

1½ Large Jalapeno, Seeded

tsp Fresh Lime Juice

½ tsp Minced Garlic

Salt, To Taste

Ciabatta Rolls ((*Note 2))

Slices Smoked Gouda

½ Batch Pickled Red Onions

Cups Arugula

Prepare the tri tip recipe of your choice, let rest for 15 minutes and slice thinly against the grain. ORRemove leftover tri tip from the refrigerator and slice thinly against the grain.

TRI TIP:

Place all the ingredients in a small food processor and puree until smooth. Taste and adjust any ingredient, as needed. Set aside in the refrigerator.

JALAPENO AIOLI:

Pre-heat the oven to broil (high). 

(OPTIONAL)- Place two pieces of bread on a baking sheet and toast for 3-4 minutes, until your desired brownness is achieved. Remove the sheet from the oven.

(Skip This Step If Using Freshly Made Tri Tip) Layer the cold tri tip slices on top of the bottom slice of bread. Broil for 3-5 minutes, until the meat is warm. Remove from the oven.

Place the cheese, in a single layer, on top of the re-warmed tri tip. If using freshly made tri tip, put the cheese directly on the bottom slice of bread. Broil for 2-3 minutes, until soft. Remove from the oven.

If you didn&#039;t have to re-heat the tri tip, in the previous step, add it now. Pile on the pickled red onions and arugula, to taste.

Spread the aioli on the top piece of bread, to taste. Place the top bun on the bottom bun and enjoy!

BUILD THE SANDWICH:

This recipe for oven-roasted tri tip has all the grilled flavors you love without having to fire up the grill, thanks to my delicious homemade Santa Maria steak rub. This recipe is easy to make and perfect for a weeknight dinner!

How to Cook Tri Tip in Oven

lb tri-tip roast (preferably organic and grass-fed/pasture-raised)

Tbsp fine sea salt

onion

lemon peel

tsp smoked paprika

Avocado oil

Make steak rub by combining spices in a small bowl. Mix well. Trim any silver skin off. Coat the tri-tip with dry rub on all sides. If the tri-tip still has the fat cap on it, score the fat cap in a criss-cross pattern and work some of the rub into the grooves. If the fat cap is very thick, trim some of it off before this to give you a thin layer of fat, then score and season. Allow to sit at room temperature for about 1 hour to take the chill off.

Preheat oven to 250ºF.

Pan sear tri-tip. Heat 1 Tbsp avocado oil in a large skillet over medium-high heat. This can be a cast iron skillet or metal skillet. I love to use my 12-inch cast-iron skillet for this. Once hot, sear the meat on all sides until well-browned (about 10 minutes total). Move the tri-tip to a roasting pan with a rack. You can also use a rimmed baking sheet with a metal rack.

Roast in oven. Insert a meat thermometer into the center at the thickest part and place on the center oven rack of preheated oven. Roast until until the internal temperature of the meat reaches 130ºF for medium rare and 140ºF for medium doneness. If the tri-tip still has the fat cap on it, roast it with the fat side up. Cooking time will vary depending on the weight and thickness of your roast, but it should be around 30-40 minutes for a 2 lb tri tip. As always, I recommend medium-rare steak.

Remove and rest. Remove tri-tip from the oven and let the meat rest for 10 minutes on the roasting rack.

Slice. Move to a cutting board and slice against the grain in thin slices with a very sharp knife. Leave in whole slices if serving as a main dish or for sandwiches. For tacos, cut slices into strips against the grain.

Serve with your favorite sauce. I love it in slices with my creamy peppercorn herb sauce. You can also pile it high on a sandwich with bbq sauce, or stuff into tacos with plenty of fresh salsa, avocado slices, or other toppings.

Top 13 tri tip recipes from across the web

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Top Tags

Santa Maria Style Tri Tip

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Top 13 tri tip recipes from across the web

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

Top Tags

Santa Maria Style Tri Tip

Butterflied Tri-Tip Fajitas Recipe

Smoked Tri-Tip

Tri-tip in the Oven

Traeger Tri-Tip Steak

How to Reverse Sear a Tri-Tip

Pellet Smoked Beef Tri-Tip

Smoked Tri-Tip

Santa Maria Tri-Tip

Oven-Roasted Tri-Tip

Tri Tip Sandwich

How to Cook Tri Tip in Oven

Tri Tip Street Tacos

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