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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
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 |
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 |
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.
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
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
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.
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
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.
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