Santa Maria Tri Tip was a regular on my private chef life rotation and I'm pretty sure it's the BEST way to feed a crowd meat without a lot of effort. If you are looking for a crowd pleasure that goes a long way pair this main with my crowd favorite Cucumber Salad.
Table of Contents
Why I love this Recipe
Back in my Malibu private chef days, my clients would throw a Sunday family dinner every week during the summer. Think Taco Bars, Paella Parties, Salmon Shawarma, Roasted Chicken Dinner Parties, etc. You'd think that meant it was just the family... false. It was all of their friends, family, extended family etc. Basically anyone and everyone in their lives was invited over for dinner.
Guests would bring a bottle of wine, a salad or a side, and I would tackle all of the mains. I'd make giant sides of salmon, burgers, pizzas, you name it. But my favorite way to feed that many people was always with a giant platter of Santa Maria Tri Tip. It doesn't take much to prep this and it's pretty simple and straightforward and NOT time consuming.
Ingredients and Substitutions
For the Santa Maria Tri Tip Rub
- Finely Ground Coffee
- Kosher Salt
- Garlic Powder
- Freshly Cracked Black Pepper
- Brown Sugar
- Dried Oregano
- Dried Thyme
- Paprika or Smoked Paprika
- Cayenne Pepper
For the Salad
- Heirloom Tomatoes
- Persian Cucumbers
- Basil
- Red Wine Vinegar
- Flaky sea salt
- Freshly ground black pepper
*For full instructions and ingredients please see recipe card below
How to Make Perfect Tri Tip
Step 1: Trim the silver skin off the trip tip but leave some of the fat. Massage the meat with the rub until fully covered and let rest at room temperature for 1 hour.
Step 2: Prepare a charcoal grill or gas grill to high. Place tri-tip on grill and sear for about 20 to 25 minutes total cooking time. Cook until an instant read thermometer reads 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
Step 3: Remove from the grill, let rest on a cutting board 30 minutes for the juice to redistribute and for it to slightly cool. Arrange tomato slices, cucumber slices, and basil along a serving board. Drizzle tomatoes and cucumbers very lightly with vinegar. Drizzle oil over everything and season liberally with sea salt and ground pepper To serve, slice against the grain. Serve next to tomatoes and cucumbers.
How to Store Leftovers
Tri Tip makes an incredible leftover sandwich so if you have leftovers, just pop it into a air tight container and let it sit in your fridge for 2-3 days.
Tips and Tricks
Serve the Santa Maria Tri Tip up family style and then let people grab and go! I would serve it with a side of Basil Vinaigrette, Cilantro Vinaigrette, Tomato Confit, or a fun Homemade Salsa. Today it's going with a fun tomato and cucumber salad because it's Summer and that's what life is all about! PROMISE me you'll make it this weekend, you'll be obsessed.
FAQs
Is tri-tip a good cut of meat?
Yes! It's one of my favorite cuts of meats as it's super flavorful, holds a rub beautifully and it serves a crowd.
What is tri-tip vs brisket?
They are just 2 different cuts of meat! The Brisket is a flat cut from the leg, while tri-tip is a triangular cut from the sirloin area. Brisket is a larger and heavier cut of meat weighing (8-20 pounds), while tri-tip is lean, weighing only around 4-6 pounds.
How is tri-tip supposed to be cooked?
My favorite way to cook tri-tip is on a grill with a great rub. Once it's medium rare or your desired doneness, let it rest for 15 minutes before thinly slicing.
Related Recipes
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Santa Maria Tri Tip
Ingredients
For the Tri Tip
- 1 whole tri-tip about 2 pounds
- 4 tablespoons rub see below
For the Rub
- 2 tablespoons finely ground coffee
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons garlic powder
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon brown sugar
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
For the Salad
- 2 pounds heirloom tomatoes 5–6, sliced into ¼"-thick rounds
- 6 Persian cucumbers sliced into ¼"-thick rounds
- 1 cup basil leaves
- Red wine vinegar for serving
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Trim silver skin off the trip tip but leave some of the fat.
- Massage the meat with the rub until fully covered and let rest at room temperature for 1 hour.
- Prepare a charcoal grill or gas grill to high. Place tri-tip on grill and sear one side well, 6 to 7 minutes making sure it doesn’t burn. Rotate the tri-tip and sear other side for about the same time. Reduce heat to medium-high or move the meat to a part of the grill that’s not over direct flames. Turn meat again and cook another 8 to 10 minutes. Flip and cook again for an additional 5-6 minutes. A 2-pound roast will need about 20 to 25 minutes total cooking time. Cook until an instant read thermometer reads 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
- Remove from the grill, let rest on a cutting board 30 minutes for the juice to redistribute and for it to slightly cool.
- Arrange tomato slices, cucumber slices, and basil along a serving board. Drizzle tomatoes and cucumbers very lightly with vinegar. Drizzle oil over everything and season liberally with sea salt and ground pepper To serve, slice against the grain. Serve next to tomatoes and cucumbers.
One of my favorite recipes! So easy on the grill and great flavor.
My family’s absolute favorite, my 13 year old can prepare and grill this on his own at this point.