Grilled Santa Maria Tri Tip

Santa Maria style ‘cue dates back to the 19th century in California’s Santa Maria Valley, and the star of this style is definitely the Tri Tip. Prepped with a simple rub that lets the meaty flavor shine through and basted with a vinegar-based mop that gives it a flavorful crust, our Smoked Santa Maria Tri Tip can be served as a hearty steak or sliced thin to make a killer sandwich.

GRILLED SANTA MARIA TRI TIP

DIFFICULTY: 2/5
PREP TIME: 30 minutes
COOK TIME: 1 hour
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 4-6

INGREDIENTS

For the Tri Tip:

2 tsp. Salt
2 tsp. freshly ground Black Pepper
2 tsp. Garlic Powder
1 ½ tsp. Paprika
1 tsp. Onion Powder
1 tsp. dried Rosemary
1/4 tsp. Cayenne Pepper
1 (2 1/2 pound) Beef Tri-Tip Roast

For the mop sauce:

1/3 cup Red Wine Vinegar
1/3 cup Vegetable Oil
4 cloves crushed Garlic
½ tsp. Dijon Mustard

METHOD

• Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place Tri Tip in a glass baking dish and coat beef on all sides with the spice mixture. Cover the dish with plastic wrap and refrigerate for 1- 4 hours.
• Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
• Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set grill on High and let pre heat (10-12 minutes)
• Remove meat from fridge and place on preheated grill and brush with garlic-vinegar mixture. Cook meat for 5 minutes, flip, and baste. Repeat the flip and baste process every 5 minutes until beef starts to firm and is reddish-pink and juicy in the center, 30-40 minutes total or until the internal temperature of the meat reaches 130 degrees F.

PRINTABLE RECIPE:

Traeger Smoked Santa Maria Tri Tip.pdf (73.99 kb)