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Santa Maria Grilled Tri-Tip Beef

Santa Maria Grilled Tri-Tip Beef

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    5 h 15 m
Chef John

Chef John

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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Nutrition

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  • 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

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

Wendy Stevens
7

Wendy Stevens

3/19/2014

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.

Susan
4

Susan

3/22/2014

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.

tsoat422
1

tsoat422

7/15/2014

freaking awesome!!

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