thepioneerwoman
Santa Maria Tri-Tip
This Santa Maria-style tri-tip is seasoned with a simple spice rub, grilled until juicy and tender, and served with a fresh tomato salsa.
👥 4 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●cutting board
📝 Preparation Steps
1
Step
2
1
3
Pat the roast dry and brush with 1 tablespoon olive oil.
4
Step
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2
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Combine the garlic powder, paprika, 1 tablespoon salt, and 2 teaspoons pepper in a small bowl. Sprinkle liberally all over the roast. Refrigerate, uncovered, for at least ⏱️ 1 hour and up to overnight. Remove from the refrigerator at least ⏱️ 30 minutes before cooking.
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Step
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3
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Toss together the tomatoes, onion, parsley, vinegar, and the remaining 1 tablespoon oil and 1⁄2 teaspoon each salt and pepper in a large bowl. Cover and refrigerate until ready to serve.
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Step
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4
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Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Oil the grates. Place the roast over direct heat and sear until lightly charred, 6 to ⏱️ 8 minutes per side. Move the roast to indirect heat (the cooler side of the grill). Cover and continue cooking, flipping occasionally, until an instant-read thermometer inserted into the center of the roast registers 125°F for medium-rare, 6 to ⏱️ 8 minutes.
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Step
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Remove the roast to a cutting board, cover with foil, and let rest at least ⏱️ 15 minutes. Slice against the grain and serve with the tomato salsa.
Nutrition Facts
calories
483 Calories
fat Content
29 g
fiber Content
2 g
sugar Content
2 g
sodium Content
742 mg
protein Content
48 g
trans Fat Content
0 g
cholesterol Content
154 mg
carbohydrate Content
4 g
saturated Fat Content
9 g
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