Skip to Main Content
Roasted Santa Maria Tri-Tip

Roasted Santa Maria Tri-Tip

By Timothy Hollingsworth

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.

Prep Time

15 Min

Cook Time

1 Hr
50 Min

Pellets

Mesquite

Ingredients

Number of People Serving

4

Activating this element will cause content on the page to be updated.
Units of Measurment:
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
To Taste 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
To Taste salt and pepper

Step

  • 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.

  • 2

    When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

    165 ˚F / 74 ˚C

    Super Smoke

  • 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 / 74 ˚C

    01:30

    Super Smoke

  • 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.

  • 6

    Remove the tri-tip and increase the Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 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

    500 ˚F / 260 ˚C

    125 ˚F / 52 ˚C

  • 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.

My Notes


In order to add notes for this recipe, you must log in or create an account.