Santa Maria-Style Grilled Tri-Tip

Recipe from “The Sunset Cookbook”

Adapted by Kim Severson

Santa Maria-Style Grilled Tri-Tip
Heidi Schumann for The New York Times
Total Time
1½ hours
Rating
4(223)
Comments
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This style of cooking a triangular cut from the bottom sirloin comes from California’s vaqueros, the Mexican cowboys who worked cattle in California’s Central Valley in the 1800s. It’s rubbed with lots of salt, pepper and garlic, then cooked relatively fast over red oak and traditionally served with pink beans called pinquintos. —Kim Severson

Featured in: The Original California Cuisine, Courtesy of Sunset Magazine

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Ingredients

Yield:8 servings
  • 2tablespoons garlic powder
  • 1½tablespoons kosher salt
  • 1teaspoon black pepper
  • 2teaspoons dried parsley
  • 1beef tri-tip (2 to 2½ pounds), preferably with some fat on one side
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

227 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 26 grams protein; 303 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In small bowl, mix garlic powder, salt, pepper and parsley; rub well into meat. Let stand 30 minutes at room temperature.

  2. Step 2

    Meanwhile, soak 2 cups red oak chips in water for at least 20 minutes (optional). Prepare a medium-size fire on one side of a charcoal or gas grill. Add chips to fire, if using. Set tri-tip over fire, fat side up (with a gas grill, close lid), and brown well, 3 to 5 minutes; turn over and brown other side.

  3. Step 3

    Move meat over area of the grill without fire, cover, and turn every 10 minutes or so, until an instant-read thermometer inserted into thickest part registers 125 to 130 degrees, 25 to 35 minutes.

  4. Step 4

    Place meat on cutting board to rest at least 15 minutes. Slice across the grain.

Tip
  • Red oak chips are available online from susieqbrand.com.

Ratings

4 out of 5
223 user ratings
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Comments

pams

I have only done this in the oven. It works very well. Love this recipe.

Steve H

Make sure to check with a thermometer when grilling. I used fresh parsley, which gave a nice green kick

RDCollins

Better if sliced across the grain but on a steep angle (i.e., keep the blade of the knife at a 45-degree angle to the meat, or even steeper, as you would with flank steak. And don't undercook it — actually better if closer to medium than medium rare or rare.

Delise

simple, flavorful rub. used on beef, smoke-roasted salmon and pork ribeye steaks.

KB

Not sure why only 4 stars, this one is fantastic. Have made several times over the years, including to impress company. Enjoy!

msb

This is amazing. The red cedar wood is key.

Roger

@msb Not cedar, red oak.

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Credits

Adapted from “The Sunset Cookbook”

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