Santa Maria Tri Tip
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Resting Time
10 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
310 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Santa Maria Tri Tip
Description
The recipe starts by trimming the tri-tip roast and coating it thoroughly with a robust rub combining finely ground coffee, kosher salt, garlic powder, black pepper, brown sugar, oregano, thyme, paprika, and cayenne pepper. This blend enhances the meat's flavor with savory, slightly sweet, and earthy tones. The roast rests at room temperature for an hour to absorb the rub.
Cooking happens on a hot grill, first searing each side to develop a caramelized crust. Then the heat is reduced for further cooking, turning the meat several times until it reaches the preferred internal temperature from rare to medium. Resting the meat for 30 minutes after grilling allows juices to redistribute, making slices tender and moist.
The accompanying salad is prepared with sliced heirloom tomatoes, Persian cucumbers, and fresh basil leaves, seasoned lightly with red wine vinegar, sea salt, and black pepper. This side complements the savory, grilled tri-tip with freshness and acidity. The tri-tip should be sliced across the grain for tenderness before serving.
This dish is well suited for casual family-style meals, enhanced by vinaigrette dressings or homemade salsas if desired. The balance of smoky meat and crisp, bright salad makes it fitting for summer gatherings.
Ingredients
For the Tri Tip
- 1 tri-tip about 2 pounds, whole
- 4 tablespoons rub see below
For the Rub
- 2 tablespoons coffee finely ground
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons garlic powder
- 1 teaspoon black pepper freshly cracked
- 1 tablespoon brown sugar
- ½ teaspoon oregano dried
- ¼ teaspoon thyme dried
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
For the Salad
- 2 pounds tomato 5-6, sliced into ¼"-thick rounds, heirloom
- 6 cucumber sliced into ¼"-thick rounds, Persian
- 1 cup basil leaves
- red wine vinegar for serving
- sea salt flaky
- black pepper freshly ground
Instructions
- 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.
Notes
- Slice the tri-tip across the grain to ensure tenderness when eating.
- Serve family-style to let guests help themselves to meat and salad.
- This tri-tip goes well with basil or cilantro vinaigrettes, tomato confit, or homemade salsa.
- Serve with light tomato and cucumber salad for a fresh summer complement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 100mg | 33% |
| Sodium | 1834mg | 76% |
| Potassium | 987mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1681IU | 34% |
| Vitamin C | 23mg | 26% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
