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Roasted Santa Maria Tri-Tip by Chef Timothy Hollingsworth

Difficulty 2/5
Prep time 15 mins

Cook time 4 hrs
Serves 4-6

Hardwood Mesquite

The Santa Maria Tri-Tip brings the west coast vibes of California right to your backyard thanks to Chef Timothy Hollingsworth. His 3-day marinade is essential to breaking the meat down, injecting flavor and giving this tri-tip that signature char.


Tri-Tip Marinade

1/2 cup olive oil

1 onion, quartered

3 tbsp Garlic, chopped

1 bunch thyme, chopped

1/4 cup balsamic vinegar

1 TBSP onion powder

1 TBSP garlic powder

1/4 tsp cayenne pepper

1/4 tsp red pepper flakes

Salt and pepper, to taste

Pico de gallo

3 Roma tomatoes, diced

1 jalapeño, diced

1 red onion, diced

1 bunch cilantro, cleaned and chopped

1-2 limes, juiced

Salt, to taste


Combine all marinade ingredients in a large mixing bowl.

Cover the tri-tip with the marinade and let sit for 3 days (minimum of 6 hours if on a time crunch). Season tri-tip with salt and pepper.

When ready to cook, start Traeger according to grill instructions. Set temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill).

Brown tri-tip on all sides, rotating when necessary. Grill tri-tip 30-40 minutes total or until the internal temperature of the meat reaches 130 degrees F. Remove from grill and allow to rest 10 minutes before slicing against the grain.

For the pico de gallo: In a medium-sized bowl, toss all ingredients with lime juice and salt.

Serve sliced tri-tip with pico de gallo. Enjoy!

Chef’s Note: The marinade breaks meat down and sweetens it in a way that even though you may have to cook it more than medium-rare you still get this great flavor and char because of the marinade.

This recipe was provided by Pro Team member Chef Timothy Hollingsworth. Check out more of his recipes and photos on his Instagram @Cheftimhollingsworth.

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