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Grilled Santa Maria Tri-Tip

10

1

Hickory

These California beef cuts are given a rubdown with a savory spice blend, grilled over aromatic hickory wood, and mopped with a tangy Dijon and vinegar garlic sauce for a wood-fired twist on the classic Santa Maria-style tri-tip.

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Tri-Tip

  • 2 Teaspoon Kosher salt

  • 2 Teaspoon freshly ground black pepper

  • 2 Teaspoon garlic powder

  • 2 Teaspoon paprika

  • 1 Teaspoon onion powder

  • 1 Teaspoon dried rosemary

  • 1 Teaspoon cayenne pepper

  • 1 (2-1/2 lb) beef tri-tip roast

Mop Sauce

  • 1/3 Cup Red wine vinegar

  • 1/3 Cup vegetable oil

  • 4 Clove garlic, crushed

  • 1/2 Teaspoon Dijon mustard

  • 1

    In a small bowl, mix together the salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne.

    • 2 Teaspoon Kosher salt

    • 2 Teaspoon freshly ground black pepper

    • 2 Teaspoon garlic powder

    • 2 Teaspoon paprika

    • 1 Teaspoon onion powder

    • 1 Teaspoon dried rosemary

    • 1 Teaspoon cayenne pepper

  • 2

    Place tri-tip in a baking dish and coat on all sides with the rub. Cover the dish with plastic wrap and refrigerate for 4 hours.

    • 1 (2-1/2 lb) beef tri-tip roast

  • 3

    Make the mop sauce: In a resealable jar, combine the red wine vinegar, vegetable oil, garlic, and Dijon mustard. Close the jar tightly and shake to emulsify.

    • 1/3 Cup Red wine vinegar

    • 1/3 Cup vegetable oil

    • 4 Clove garlic, crushed

    • 1/2 Teaspoon Dijon mustard

  • 4

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 5

    Remove the tri-tip from the fridge and place directly on the grill grates. Insert the probe into the thickest part of the meat. Brush with the garlic-vinegar mop sauce, then close the lid and cook for 15 minutes. Flip the tri-tip and brush with the mop sauce on the other side. Close the lid and continue cooking, flipping and basting every 15 minutes until the internal temperature reaches 130°F, 30-40 minutes total.

    450 ˚F

    130 ˚F

  • 6

    Remove the meat from the grill and let rest for 5-10 minutes before slicing. Enjoy!

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