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–+ servings
Tri Tip, an iconic California dish

Santa Maria-Style Tri-Tip

James Collier for California Wines
Ever tried Santa Maria-Style Tri-Tip? This Central Coast specialty is the darling of California grill masters (and backyard chefs).
5 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Marinade Time 30 minutes
Total Time 1 hour 25 minutes
Course dinner, Main Course
Cuisine American, Califonrian
Servings 8 people
Calories 418 kcal

Equipment

  • Gas or Charcoal Grill

Ingredients
  

For the Tri-Tip and Santa Maria Seasoning:

  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika or Piment d'Ville
  • 1 teaspoons onion powder
  • 1 teaspoons dried rosemary ground or chopped
  • ¼ teaspoons cayenne pepper
  • 1 2- lb tri-tip roast patted dry

For the Chimichurri:

  • 3 cups finely chopped parsley
  • ½ cup finely chopped cilantro
  • ½ cup extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 2 lemons juiced
  • 3 garlic cloves finely grated
  • Kosher salt and black pepper to taste

Instructions
 

  • Mix together the kosher salt, black pepper, garlic powder, Piment d'Ville, onion powder, dried rosemary and cayenne. Rub the seasoning mix all over the tri-tip, then let the meat sit at room temperature for 30 minutes.
  • Gas grill: Preheat the grill to medium-high, leaving 1 to 2 burners off to create an area with indirect heat.
  • Charcoal grill: Bank warmed coals on one side of the grill to create an area with indirect heat.
  • Grill the tri-tip slowly over indirect heat, flipping once to cook evenly. Once an instant-read thermometer reads 115°F (46.1°C) in the middle of the steak, move it to direct heat and continue grilling for 2 minutes per side, until charred and cooked to 125°F (51.6°C). Remove from the grill and allow the tri-tip to rest for at least 10 minutes before slicing–it will continue to cook to a medium-rare temperature.
  • Meanwhile, whisk together the parsley, cilantro, olive oil, red wine vinegar, honey, lemon juice and grated garlic. Season to taste with salt and pepper.
  • Once the tri-tip has rested, slice it against the grain. Top with chimichurri to serve.

Video

Notes

Treat your guests to a traditional Central Coast feast by serving Santa Maria-Style Tri-Tip with Pinquito Beans and Avocado Salad with (Homemade) Hidden Valley Ranch Dressing!

Nutrition

Calories: 418kcalCarbohydrates: 8gProtein: 36gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 111mgSodium: 687mgPotassium: 740mgFiber: 2gSugar: 3gVitamin A: 1998IUVitamin C: 45mgCalcium: 86mgIron: 4mg
Keyword beef, grilling, Santa Maria, Steak, tri-tip
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