Santa Maria Style Tri-Tip

A close to traditional version of the famed Santa Maria Style Tri-tip.   Beef is seasoned with salt, pepper and garlic or onion salt and basted with a simple marinade and grilled over hot coals.  Serve rare over chilled greens as a salad or place atop heated crusty rolls for a delicious sandwich.
Recipe By: Bobby Flay
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 2 3 - pound tri-tip roasts
    • Basting Sauce, recipe follows
    • Seasoning Salt Mixture: recipe follows
  • Basting Sauce:
    • 1/2 cup red wine vinegar
    • 1/2 cup garlic-infused vegetable oil
  • Seasoning Salt Mixture:
    • 2 teaspoons freshly ground black pepper
    • 2 teaspoons white pepper
    • 2 teaspoons cayenne pepper
    • 1 teaspoon onion powder
    • 4 tablespoons granulated garlic
    • 6 tablespoons salt



Seasoning Salt Mixture

Mix together all ingredients in a small bowl

Basting Sauce

Whisk together vinegar and oil in a small bowl. 

Season The Santa Maria Style Tri-Tip

Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature.

Grill The Roast

Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the grill, cover it with foil and let it rest while bringing the temperature down to 350 to 400 degrees. 

Final Grilling and Serving

Put tri-tip back on the grill and and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes.

Remove tri-tip, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

Recipes From - The Gourmet Food And Cooking Resource