dinner · dairy-free · gluten-free
Santa Maria tri-tip
California tri-tip with a garlic-pepper rub, seared and finished to medium-rare, with pinquito-style beans or salsa.
- Time
- 75min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Oven, Grill or smoker.
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Method
-
1
Rub the tri-tip with oil and the mixed seasonings; rest 30 minutes (or overnight in the fridge).
-
2
Grill over indirect heat (or roast at 140°C (275°F)) to 50°C (120°F) inside, 40–50 minutes.
-
3
Sear over high heat or in a hot skillet 2 minutes a side.
-
4
Rest 10 minutes and slice against the grain (it changes direction halfway). Serve with salsa.
