Entrée: United States – Grilled Santa Maria Tri-Tip

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

2-3 lb (900-1350 g) tri-tip roast
2 tbsp (30 ml) olive oil
3 cloves garlic, minced
1 tbsp kosher salt
1 tbsp freshly ground black pepper
1 tbsp paprika
1 tsp dried rosemary (or freshly chopped from a sprig)
1 tsp onion powder

Instructions

1. **Prepare the Rub:** In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, paprika, rosemary, and onion powder to form a paste.
2. **Season the Tri-Tip:** Rub the seasoning paste all over the tri-tip roast, making sure it's well-coated. Let the meat marinate for at least 1 hour at room temperature, or refrigerate for up to 24 hours for deeper flavor.
3. **Preheat the Grill:** Prepare your outdoor grill for indirect cooking. For a charcoal grill, move the coals to one side. For a gas grill, leave one burner off and the others on medium-high heat.
4. **Grill the Tri-Tip:** Place the tri-tip on the grill over direct heat and sear both sides for about 4-5 minutes, developing a good crust. Then move the roast to the indirect heat area of the grill.
5. **Cook to Desired Doneness:** Cover the grill and cook the tri-tip until it reaches an internal temperature of 130-135°F for medium-rare, which may take about 20-30 minutes depending on the size and thickness of the roast.
6. **Rest and Serve:** Remove the tri-tip from the grill and let it rest for 10-15 minutes before slicing against the grain. Serve with your favorite barbecue sides.

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