Entrée: United States – Classic Santa Maria Tri-Tip

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 34 min

Total 44 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2-3 lb (900 g / 1.4 kg) tri-tip roast
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) kosher salt
1 tbsp (15 ml) coarsely ground black pepper
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) onion powder
1 / 4 tsp (1.25 ml) cayenne pepper
Traditional pico de gallo for serving

Show original ingredient measurements

2-3 lb (900 g / 1.4 kg) tri-tip roast
2 tbsp (30 ml) olive oil
1 tbsp kosher salt
1 tbsp coarsely ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 / 4 tsp cayenne pepper
Traditional pico de gallo for serving

Instructions

1. **Prepare the Tri-Tip**  
   - Mix kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl. Rub the olive oil over the tri-tip, then generously apply the spice mixture to the meat, pressing as needed to adhere.

2. **Grill the Tri-Tip**  
   - Preheat your grill for high heat. Once hot, sear the tri-tip for about 4 minutes per side to develop a crust.
   - Move the tri-tip to indirect heat. Reduce the grill to medium heat, then grill for about 20-30 minutes, turning occasionally, until an instant-read thermometer registers 130°F (54°C) for medium rare.

3. **Rest and Serve**  
   - Remove the tri-tip from the grill and let it rest for 10 minutes before slicing.
   - Ensure to slice against the grain and serve with traditional pico de gallo.