Santa Maria Grilled Tri-Tip Beef

Santa Maria Grilled Tri-Tip Beef

38
Chef John 22169

"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

5 h 15 m servings 452 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 52.5 g
  • 105%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

38
  1. 48 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 o...

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 o...

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 ...

freaking awesome!!

Made this exactly as directed, but it charred so badly that the flavor of the meat was lost.

This was the most fabulous beef I can remember ever eating! We had dinner for 7 with rave reviews from all. My only change in Chef John's recipe was crushed fresh garlic, rather than powdered,...

Very good Recipe. However if you wanyt true Santa Maria Style TriTip your rub should consist of Salt, Pepper, and Garlic Salt. However this Rub is very good as well.

Wow! This was great. I followed the directions exactly however I cut the crushed garlic down to one clove. Wife and kids loved it. Will definitely make again. I don't really care if The Sant...

Very tasty as is, but If you have the time and a smoker this can be amazing! First, salt with kosher salt and refrigerate for 24 hours. Next, coat meat with olive oil and rub with dry ingredient...

It's an okay trip-tip recipe.