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Grilled Santa Maria Tri-Tip

Grilled Santa Maria Tri-Tip

By Traeger Kitchen

These California beef cuts are given a rubdown with a savory spice blend, grilled over aromatic hickory wood and mopped with a tangy dijon and vinegar garlic sauce for a wood-fired twist on this classic cook.

Prep Time

4 Hours

Cook Time

1 Hours

Pellets

Hickory

Ingredients

Number of people serving

4

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Units of measurement:
main
2 Teaspoon salt
2 Teaspoon black pepper
2 Teaspoon garlic powder
2 Teaspoon paprika
1 Teaspoon onion powder
1 Teaspoon rosemary
1 Teaspoon cayenne pepper
1 (2-1/2 lb) beef tri-tip roast
Mop Sauce
1/3 Cup red wine vinegar
1/3 Cup vegetable oil
4 Clove garlic, crushed
1/2 Teaspoon Dijon mustard

Step

  • 1

    Mix salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne together in a bowl.

  • 2

    Place tri-tip in a baking dish and coat on all sides with the rub. Cover the dish with plastic wrap and refrigerate for up to 4 hours.

  • 3

    Combine red wine vinegar, vegetable oil, crushed garlic and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

  • 4

    When ready to cook, set temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 5

    Remove the tri-tip from the fridge and place directly on grill grate. Brush with garlic-vinegar mop sauce.

  • 6

    Cook meat for 15 minutes, flip and baste. Repeat the flip and baste process every 15 minutes for 30-40 minutes total or until the internal temperature reaches 130℉.

    500 ˚F / 260 ˚C

    130 ˚F / 54 ˚C

  • 7

    Let rest 5-10 minutes before slicing. Enjoy!

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