Santa Maria Grilled Tri-Tip Beef

Recipe View Gather your ingredients. (5 minutes)

Recipe View In a small bowl, whisk together salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper until well combined. (5 minutes)

Recipe View Place the tri-tip in a glass baking dish. Generously coat all sides with the spice mixture, pressing it gently into the meat. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate. (5 minutes)

Recipe View In a separate container (a jar with a lid works well), combine red wine vinegar, vegetable oil, crushed garlic, and Dijon mustard. Seal the container and shake vigorously until the ingredients are emulsified. (5 minutes)

Recipe View Remove the tri-tip from the refrigerator and let it sit at room temperature, uncovered, for 30 minutes to allow the meat to relax and cook more evenly. (30 minutes)

Recipe View Preheat an outdoor grill to high heat (450-550°F). Ensure the grates are clean and lightly oiled to prevent sticking. (10 minutes)

Recipe View Place the tri-tip on the preheated grill and brush generously with the vinegar mixture. Cook for 4 minutes, then flip and baste again. Continue to flip and baste every 4 minutes, maintaining a watchful eye to prevent flare-ups. Cook until the tri-tip is firm to the touch and a meat thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare, approximately 25-30 minutes total. Adjust cooking time according to your desired level of doneness. (25-30 minutes)

Recipe View Remove the tri-tip from the grill and transfer it to a cutting board. Tent loosely with foil and let rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (10 minutes)

Recipe View Slice the tri-tip thinly against the grain for maximum tenderness. Serve immediately and enjoy!