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Roasted Santa Maria Tri-Tip

Roasted Santa Maria Tri-Tip

By Timothy Hollingsworth

Chef Timothy Hollingsworth's Santa Maria Tri-Tip brings the west coast vibes of California right to your backyard. His 3-day marinade is essential to breaking the meat down, injecting flavor and giving this tri-tip that signature char.

Prep Time

15 Minutes

Cook Time

1 Hours

Pellets

Mesquite

Ingredients

Number of People Serving

4

Units of Measurment:
Marinade
1 onion, roughly chopped
3 Tablespoon chopped garlic
1 Bunch thyme, chopped
1/4 Cup balsamic vinegar
1 Tablespoon onion powder
1 Tablespoon garlic powder
1/4 Teaspoon cayenne pepper
1/4 Teaspoon red pepper flakes
1/2 Cup olive oil
To Taste salt and pepper
1 (2-1/2 lb) beef tri-tip roast
Pico de Gallo
1 red onion, finely diced
1 jalapeño, finely diced
3 Roma tomatoes, cored and finely diced
1 Bunch cilantro, roughly chopped
2 limes, juiced
To Taste salt and pepper

Step

  • 1

    Combine all marinade ingredients in a large mixing bowl and mix well. Place the tri-tip in a resealable bag and add the marinade. Place in the refrigerator and let sit for at least 24 hours or up to 3 days.

  • 2

    When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

    165 ˚F / 74 ˚C

    Super Smoke

  • 3

    Remove the tri-tip from the marinade and discard the marinade. Season tri-tip with salt and pepper and let sit for 10 minutes.

  • 4

    Place the tri-tip on the grill and smoke for 90 minutes.

    165 ˚F / 74 ˚C

    01:30

    Super Smoke

  • 5

    For the Pico de Gallo: In a medium-sized bowl, toss all ingredients with lime juice and salt. Set aside until ready to serve.

  • 6

    Remove the tri-tip and increase the Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 7

    Place the tri-tip back on the Traeger and sear for 10 minutes on each side, or until it reaches an internal temperature of 125°F

    500 ˚F / 260 ˚C

    125 ˚F / 52 ˚C

  • 8

    Remove the tri-tip from the grill and allow to rest for 10 minutes. Slice against the grain and serve with pico de gallo.

My Notes


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