Roasted Santa Maria Tri-Tip

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 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.

  Ingredients

  • 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

• 2

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

  

  Grill: 165 ˚F

• 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.

  

  Grill: 165 ˚F

• 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.

  Ingredients

  • 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

• 6

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

  

  Grill: 500 ˚F

• 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

  

  Grill: 500 ˚F

  

  Probe: 125 ˚F

• 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.