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Tri-tip makes some of the best grilled beef in the west! Try our Santa Maria Grilled Tri-Tip Beef recipe.


Roasts are about 1.25-2+ pounds each.

Santa Maria Grilled Tri-Tip

Recipe by: Chef John

"The town of Santa Maria, California is home to one of America's most delicious specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef."


​2 teaspoons salt                         

2 teaspoons freshly ground black pepper

2 teaspoons garlic powder

1 1/2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon dried rosemary

 1/4 teaspoon cayenne pepper

1 (2 1/2 pound) beef tri-tip roast

1/3 cup red wine vinegar

1/3 cup vegetable oil

4 cloves crushed garlic

1/2 teaspoon Dijon mustard


  • Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

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

  • Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

  • Preheat an outdoor grill for high heat, and lightly oil the grate.

  • Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.