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Roasted Santa Maria Tri-Tip

15

1

Mesquite

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.

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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

  • 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

  • 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

  • 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

  • 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 450°F and preheat, lid closed for 15 minutes.

    450 ˚F

  • 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

    450 ˚F

    125 ˚F

  • 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.