Santa Maria Tri-Tip
A triangular beef roast rubbed with salt, pepper and garlic, seared hard over charcoal and finished over indirect heat until pink. Slice it thin across the grain.
How to Make Santa Maria Tri-Tip
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Rub the tri-tip with the oil. Mix the salt, pepper, garlic powder and paprika and press it all over the roast. Leave it at room temperature for 30 minutes.
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Light a charcoal grill and bank the coals to one side, or set a gas grill to high on one side only. You want a hot zone at about 230°C / 450°F and a cooler zone with no heat under it.
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Grill the roast over the hot side for 4 to 5 minutes on each side, until a dark crust forms. Watch for flare-ups from the fat.
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Move the roast to the cooler side, close the lid and grill for 15 to 25 minutes, until a thermometer pushed into the thickest part reads 52°C / 125°F for medium-rare or 57°C / 135°F for medium.
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Transfer to a board, tent loosely with foil and rest for 10 minutes. The temperature will rise by 3 to 5 degrees.
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Find the point where the grain of the meat changes direction and cut the roast in two there. Slice each half thinly across the grain and serve with the salsa.
Tips for Making Santa Maria Tri-Tip
- Use a thermometer. Tri-tip is lean and the difference between pink and dry is only about 10 degrees, so time alone is not a reliable guide.
- In the oven, sear the roast in a heavy pan for 3 minutes per side, then roast at 220°C / 425°F (200°C fan) for 18 to 25 minutes to the same temperatures.
- Slice against the grain and keep the slices thin. Cut with the grain and even a perfectly cooked tri-tip turns chewy.
What to Serve with Santa Maria Tri-Tip
- Pinquito or pinto beans
- Fresh tomato salsa
- Green salad
Storing & Reheating Santa Maria Tri-Tip
Leftover slices keep in the fridge for up to 4 days and make excellent sandwiches, served cold or warmed briefly in a hot pan. Freeze for up to 2 months.
Santa Maria Tri-Tip FAQ: Common Questions
How long does Santa Maria Tri-Tip take to make?
About 55 minutes in total — 15 minutes of preparation and 40 minutes of cooking. The recipe serves 6.
What are the key tips for making Santa Maria Tri-Tip?
Use a thermometer. Tri-tip is lean and the difference between pink and dry is only about 10 degrees, so time alone is not a reliable guide. In the oven, sear the roast in a heavy pan for 3 minutes per side, then roast at 220°C / 425°F (200°C fan) for 18 to 25 minutes to the same temperatures. Slice against the grain and keep the slices thin. Cut with the grain and even a perfectly cooked tri-tip turns chewy.
What should I serve with Santa Maria Tri-Tip?
Pinquito or pinto beans; Fresh tomato salsa; Green salad.
Can Santa Maria Tri-Tip be made ahead or frozen?
Leftover slices keep in the fridge for up to 4 days and make excellent sandwiches, served cold or warmed briefly in a hot pan. Freeze for up to 2 months.
Is Santa Maria Tri-Tip suitable for a special diet?
This recipe is dairy-free, gluten-free, high-protein, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Santa Maria Tri-Tip?
About 304 kcal per serving, with 38 g protein, 2 g carbohydrate and 16 g fat. The figures are calculated from the ingredient list and are an estimate.
Santa Maria Tri-Tip Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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