Recipes BBQ & Grilling Beef Santa Maria Grilled Tri-Tip Beef 4.9 (335) 266 Reviews 69 Photos A Santa Maria tri-tip with a delicious spice rub is cooked on the grill until black-on-the-outside and perfectly pink inside for a spectacular steak. The tri-tip is cut from the bottom sirloin and when cooked properly, produces a very flavorful, incredibly juicy piece of beef. The town of Santa Maria, California, is home to this delicious barbecued beef specialty. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on May 9, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 69 69 69 69 Prep Time: 20 mins Cook Time: 25 mins Additional Time: 4 hrs 30 mins Total Time: 5 hrs 15 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 teaspoons salt 2 teaspoons freshly ground black pepper 2 teaspoons garlic powder 1 ½ teaspoons paprika 1 teaspoon onion powder 1 teaspoon dried rosemary ¼ teaspoon cayenne pepper 1 (2 1/2 pound) beef tri-tip roast ⅓ cup red wine vinegar ⅓ cup vegetable oil 4 cloves crushed garlic ½ teaspoon Dijon mustard Directions Gather the ingredients. Dotdash Meredith Food Studios Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Dotdash Meredith Food Studios Place tri-tip in a glass baking dish and coat on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours. Dotdash Meredith Food Studios Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended. Dotdash Meredith Food Studios Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes. Preheat an outdoor grill for high heat; lightly oil the grates. Place tri-tip on the preheated grill and brush with vinegar mixture. Cook for 4 minutes, flip, and baste. Flip and baste every 4 minutes until tri-tip starts to firm up 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). Dotdash Meredith Food Studios Let rest for at least 10 minutes before slicing. Dotdash Meredith Food Studios I Made It Print 646 home cooks made it! Nutrition Facts (per serving) 452 Calories 24g Fat 4g Carbs 53g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 452 % Daily Value * Total Fat 24g 31% Saturated Fat 6g 29% Cholesterol 166mg 55% Sodium 855mg 37% Total Carbohydrate 4g 1% Dietary Fiber 1g 3% Total Sugars 0g Protein 53g 105% Vitamin C 2mg 2% Calcium 24mg 2% Iron 5mg 27% Potassium 488mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.