Santa Maria Tri-Tip
This is the original California barbecue style. Tri-tip steak, is simply seasoned, and grilled slow over an open-pit with red oak wood, and a vinegar-garlic mop. Top with a fresh Pico de Gallo, and serve with pinquito beans (an heirloom variety from the area), garlic bread, and a simple green salad on the side.
Prep Time10 minutes mins
Cook Time50 minutes mins
Refrigeration time2 hours hrs
Total Time3 hours hrs
Course: Main Course
Cuisine: American, Californian
Keyword: bbq, california, steak, tri-tip
- 2 ea Tri-tip steaks, approximately 3 pounds each
Rub
- 3 Tbsp salt Kosher
- 1 1/2 tsp black pepper cracked
- 1 1/2 tsp garlic powder
- 1 1/2 tsp dried parsley
- 1 tsp sugar
Mop
- 1/2 C red wine vinegar
- 1/2 C vegetable or grapeseed oil
- 4 ea garlic cloves minced
Prep
Make garlic infused oil for the mop. Combine, set aside if using immediately, but it is better if you make this a day or two before.
Make the rub.
Place tri-tip into a metal bowl, baste with 1/4 C of the basting liquid, and sprinkle the rub all over. Refrigerate uncovered for 2 hours.
Tri Tip
Prepare 2-Zone grill, so you can grill over low, then high heat.
While the wood or charcoal is burning down to coals, remove tri-tip from the refrigerator and let come to room temperature. If using oak wood chips, soak them in a bowl of water.
Grill tri-tip over low heat zone about 20 minutes each side, mopping every 10 minutes, until and instant read thermometer reaches 120° F internal. Toss wood chips onto the coals, if using.
Flip the steak over to the hot zone and sear 4 - 5 minutes on each side, until your meat thermometer hits 130° F (medium-rare). Mop some more, tent with tin foil, then let rest on your cutting board at least 10 minutes.
Serve
Slice the tri-tip. It is a trianglular cut, first cut in half from top tip to bottom, then slice against the grain.
Serve plates of sliced smoky tri-tip topped with Pico de Gallo, and Pinquito beans, garlic bread and a simple salad on the side.