Wednesday, May 28, 2014

Santa Maria Style Tri-Tip


  • 1 Tri-tip (2-4 lbs)
Dry Rub (for up to a 4 lb tri-tip) 
  • 1 Tablespoon salt 
  • 1 Tablespoon pepper 
  • 1 Tablespoon onion powder 
  • 1 Tablespoon garlic powder
  • 1/2 teaspoon cayenne 
  • 1 teaspoon fresh or dry rosemary 
  • 1/2 teaspoon fresh or dry oregano, sage, or thyme. (I used oregano) 

1. Finely chop all fresh herbs & mix all ingredients in a small bowl. 

2. Place tri-tip in a deep dish & coat meat evenly with dry rub mix. Cover dish with foil & let the tri-tip rest at room temperature for 45-60 minutes.

3.  Lightly oil BBQ grates, then turn BBQ on medium high heat for a few minutes. When grill is ready place tri-tip at a 45 degree angle & allow the roast to sit for 2-3 minutes or until nice grill marks form, turn tri-tip & do the same of the other side. When grill marks are set, set BBQ to medium-low heat, move tri-tip over so it is not directly over flames. Cook for 30-35 minutes or until tri-tip reaches your desired doneness.
 **Grill Tip** make sure to watch tri-tip very closely during this time as the fat from this roast can fall into the flame & cause major flames or a grease fire. Cook with caution! 

4. When done, place tri-tip on a plate or cutting board, cover with foil & let rest for 5-7 minutes to allow juiced to collect. Cut tri-tip in 1/4 inch slices at an angle.

Plate Finished Product 

I love tri-tip & I love to grill so this dish is the best of both worlds. I used a modification of a Santa Maria Tri-tip recipe I received from a friends BBQ. This is a perfect summer BBQ dish & pairs well with many of the side on my blog. 


  This recipe does not need any modifications to be whole30/Paleo compliant. I was 100% satisfied with the final product. If you want more of a kick you can add some red pepper flakes or more cayenne pepper.

No comments:

Post a Comment