Santa Maria Tri-Tip

This Fourth of July feels so special. We’ve been through a lot, America. We made it through this past year, and gathering with our loved ones feels more special than ever. This Independence Day I wanted to make something special, something worthy of this celebration. Tri-tip is a west coast staple. This delicious cut of beef, done over the fire in true Santa Maria fashion, is a showstopper. 

If you don’t have coals or wood, your gas grill will get the job done beautifully. Beers are great, but Prosecco and grilled peaches are oh-so-nice! The sunshine and slow days of summer are here to stay for a bit. Fire up your fire pit, gas up that grill, or fill up that wood burning pellet smoker. This Santa Maria-style tri-tip is sure to be your new go-to grilling approach when cooking for friends. Happy Fourth of July! Happy birthday, America! You deserve the very best. 

The Santa Maria method is a Central California coastal tradition. Perfected in the 1850s, this method of barbecuing over coals and wood developed a flavor and cooking style that is now well-practiced up and down the west coast.  

Santa Maria Tri-Tip

 

Prep time 1 hour

Cool time 20-25 minutes

Serves 6

 

3-4 pounds whole tri-tip roast

1-2 teaspoons olive oil

3-4 teaspoons of your favorite steak rub

 

To make your own steak seasoning rub*:

 

1 tablespoon kosher salt

2 tablespoons onion powder

2 tablespoons garlic powder

1 tablespoon cracked black pepper

1 teaspoon dried oregano

1-2 teaspoon brown sugar

1 teaspoon mustard powder

Pinch of cayenne pepper

 

Allow your tri-tip roasts to come up to room temperature. Preheat your grill to 350 degrees. Rub the roast or roasts with 2-3 teaspoons of your favorite steak rub. Drizzle the meat with olive oil and rub the seasoning in, all over. Pack any seasoning that’s fallen off back onto the meat. Allow to sit 10 minutes. Place the roast or roasts on the hottest part of the grill for 3-4 minutes per side to get a nice, hard sear/crust. Move the meat to a cooler part of the grill for the remaining 10-20 minutes. Cool the meat to your desired temp. I like to pull the meat at 135-140 degrees. Allow to rest tented if the meat is rare, and untented if it’s above that temp (this helps with overcooking).

 

*If you are making your own, feel free to double and save it in a jar in the cupboard for up to a year.

Grilled Peach & Mozzarella Salad 

 

Prep time 15 minutes

 

4-5 ripe peaches 

1 8- to 16-ounce container of marinated mozzarella balls (olive oil and seasonings) * 

1 tablespoon champagne, white wine, or white balsamic vinegar 

1/2 cup torn sweet basil 

Salt and pepper to taste 

 

Grill halved peaches cut-side down 3-5 minutes until the peaches are nicely charred but not mushy or overcooked. Slice peaches into half-inch wedges. Place in a mixing bowl with the marinated mozzarella balls and half the oil and seasonings. Add the vinegar and mix gently to combine. Season with salt and pepper, then toss basil in just before serving. 

 

Serve alongside tri-tip. Enjoy! 

 

*Sizes vary greatly between grocery stores and brands, so the volume falls within a wide range.