Author: Susanne at dishwithme.com
You are definitely going to want to make this! Seriously. This is absolutely one of my top favorite recipes. To me, this Grilled Santa Maria Style Tri-tip is perfect if it is cooked nice and rare, but use a thermometer and cook it how you like it. We all have different preferences.
This roast on its own, even without marinating it is just a delicious cut of meat, but marinated in this flavor/style of marinade is stupendous! I started to call this recipe Grilled Santa Maria (ISH) Style Tri-Tip because it doesn’t exactly follow a true Santa Maria style, but it’s close enough.
This cut of roast is very popular in California, but, until the last few years, I wasn’t able to find them here. I’m so very glad that has changed. I would guess that we have one of these beauties about once per month. I love the ones I buy from Costco.
HELPFUL HINTS FOR GRILLED SANTA MARIA STYLE TRI-TIP
My brother, Bobby, is the one who taught me to score (make criss-cross slits-shown in picture on recipe) on the fatty side of the meat. Scoring the meat creates little pockets for the marinade to soak into.
My entire family loves pure horseradish straight out of the jar with this roast. If you like it a little more mild, you can definitely make a horseradish sauce and make it as strong or as mild as you desire. Recipe is below, as well as the link.
You can definitely use a gas grill, if that is what you have, but, in my opinion, a charcoal grill like this one sets this recipe off.
Use a meat thermometer to cook your Santa Maria Style Tri-tip to your perfect temperature.
*Please note that, typically, a tri-tip has a thinner side and a thicker side, so bear that in mind when deciding what temperature to cook your roast. The thinner side will be more done than the thicker side.
- Tri-tip roast
- Avocado oil
- White wine vingear
- Grainy mustard
- Fresh garlic
- Kosher salt
- Freshly ground black pepper
- Granulated garlic powder
- Granulated onion powder
- Smoked paprika
- Cayenne pepper
- Dried rosemary
OTHER YUMMY RECIPES TO TRY
Since the grill is going for the roast, you may as well throw some of this GRILLED ASPARAGUS on.
Or…if you are in the mood for a salad, this CATALINA SALAD would be a perfect pairing.
** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you so much for helping to support my small business.**
I use this exact Weber grill all the time.
I always use this microplane for grating my fresh garlic.
GRILLED SANTA MARIA STYLE TRI-TIP
- Grill See links to see the one I use
- 3/4 cup Avocado oil
- 1/2 cup White wine vinegar
- 3 teaspoons Grainy mustard
- 4 med-large Cloves garlic finely grated
- 2 1/2 teaspoons Kosher salt
- 40 grinds Freshly ground pepper black or multi-colored
- 1 teaspoon Granulated garlic powder
- 2 teaspoons Granulated onion powder
- 2 teaspoons Smoked paprika
- 1/4 teaspoon Cayenne pepper
- 2 teaspoons Dried rosemary
- 2 teaspoons Herbs de Provence
- 2.5-3 pound Tri-tip roast
- In a medium bowl, combine all ingredients, except the roast, and whisk together.
- On the fatty side of the roast, make shallow cross cuts (score) on the entire surface, but not thru.
- Place the roast in a large zippered bag. Add the marinade to the bag. Close the bag and gently massage the bag so that the entire roast is covered. Store in the refrigerator 6 hours to overnight. Every once in a while give the roast a rub and turn to the other side.
- Prepare your grill and get temperature to 450°F. Place the roast on the ready grill, fat side down and grill covered with lid for 10 minutes. Flip the roast and cook for another 5 minutes, or until you erach your desired temperature. We like it rare.
- Let roast cool for about 10 minutes undisturbed on a cutting board. Once roast has rested, cut into thin slices, slicing against the grain.
- Perfecto served with horseradish.
- 3 Tablespoons Prepared horseradish from a jar
- 1/4 cup Sour cream
- 1 Tablespoon Mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce optional
- 1/2 teaspoon Kosher salt
- 15 grinds Freshly ground black pepper
- In a small to medium mixing bowl, combine all ingredients and mix well.
- Ta-dah! That's is. It really is that easy. Store in an air-tight container in the refrigerator.