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 Minutes
Cook Time
1 Hours
50 Minutes
Pellets
Mesquite
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
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.
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