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Santa Maria Tri-Tip

🇺🇸 United States · Santa Maria Valley, California

Servings: 4 Prep: 25 minutes Total: 2 hours 45 minutes

Ingredients

  • 1 (2-pound) beef tri-tip roast
  • 2 tbsp olive oil, plus more for the grill
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 3 1/2 tsp kosher salt
  • 2 1/2 tsp black pepper
  • 2 vine-ripened tomatoes, seeded and chopped
  • 1/4 white onion, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp red wine vinegar

Steps

  1. Pat the roast dry and brush with 1 tablespoon olive oil.
  2. Combine garlic powder, paprika, 1 tablespoon salt, and 2 teaspoons pepper in a small bowl. Rub liberally over the roast.
  3. Refrigerate roast uncovered for at least 1 hour, up to overnight. Remove from fridge at least 30 minutes before cooking.
  4. Toss tomatoes, onion, parsley, vinegar, remaining 1 tablespoon oil, and 1/2 teaspoon each salt and pepper in a bowl. Cover and refrigerate until ready to serve.
  5. Preheat grill to high and set up for indirect grilling (bank coals to one side or turn off half the burners on a gas grill). Oil the grates.
  6. Sear the roast over direct heat until lightly charred, 6 to 8 minutes per side.
  7. Move roast to indirect heat, cover, and continue cooking, flipping occasionally, until internal temperature reaches 125°F for medium-rare, about 6 to 8 minutes.
  8. Remove roast to a cutting board, cover with foil, and rest at least 15 minutes.
  9. Slice against the grain and serve with the tomato salsa.

Source: www.thepioneerwoman.com