Santa Maria Grilled Tri-Tip Beef Recipe - Allrecipes.com
Santa Maria Grilled Tri-Tip Beef  Recipe
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Santa Maria Grilled Tri-Tip Beef
See how to make classic California-style barbecued tri-tip. See more
  • READY IN 5+ hrs

Santa Maria Grilled Tri-Tip Beef

Recipe by  

"The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    5 hrs 15 mins

Directions

  1. Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
  2. Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
  3. Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
  4. Preheat an outdoor grill for high heat, and lightly oil the grate.
  5. Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2014

We loved this recipe. I am going to save the spice list for other meats it was such a great combination. The meat was a little hotter on the inside than stated but it may have been because it sat out longer than 4 hours. I will take that into consideration next time. The left overs are tender and can be used a variety of ways. The next day I sliced thin against the grain and made steak salads topped with homemade shoestring french fries...yum. I seriously cant wait to make this again.

 
Most Helpful Critical Review
Mar 19, 2014

I am from Santa Maria,CA and I can tell you that Santa Maria tri-tip experts are purists, with the simplest of seasonings being used, powdered garlic, salt, pepper and maybe some parsley. One of the other things about Santa Maria-style tri-tip is that it is cooked over red oak wood. The oak and the simple seasonings are what brings out the excellent flavor of the meat.

 

17 Ratings

Jul 15, 2014

freaking awesome!!

 
Jun 04, 2014

Best. Tri Tip. Recipe. EVER.

 
May 22, 2014

The BEST tri-tip I have ever made! I made the rub and the sauce as directed then hubby watched the video and grilled it exactly as Chef John instructed. VERY VERY GOOD!!!

 
Dec 25, 2014

Made this exactly as directed, but it charred so badly that the flavor of the meat was lost. I prefer traditional Tri-Tip seasonings of salt, pepper, garlic powder. We now just sear it on the grill on high, then move to indirect heat to roast until cooked medium.

 
Dec 24, 2014

Exceptional! Tasted like steakhouse steak! We used Tri-Tip steaks from Costco and they were delicious... will definitely make again - no brainer.

 
Nov 28, 2014

This was phenomenal. I made it exactly to the recipe except I ran out of propane for my grill and had to finish it under the broiler. So fricken' tasty! Mom raved about it, saying it was seasoned perfectly, and the boy and I thoroughly enjoyed it thinly sliced on a sandwich the next day. Will definitely make again!

 

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Nutrition

  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 3.6 g
  • 1%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 52.5 g
  • 105%
  • Sodium
  • 855 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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