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Santa Maria Grilled Tri-Tip Steak

Santa Maria Grilled Tri-Tip Steak 

2 ½-3 lb. Tri-Tip Steak 

Dry Rub mix:

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 ½ teaspoon paprika

1 tablespoon onion powder

1 teaspoon cayenne

1 tablespoon dried oregano

1 teaspoon dry thyme 

Baste mixture:

1/3 cup red wine vinegar

1/3 cup vegetable oil

2 teaspoons minced garlic

½ teaspoon Dijon mustard 

Mix rub ingredients together in a bowl.  Sprinkle rub on the meat on all sides.  Cover with plastic wrap and refrigerate 4 hours.  When ready to grill, remove from refrigerator and let sit at room temperature for one hour.  

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

Preheat grill for indirect cooking (hot on one side, cool on the other).  Place tri-tip on grill and sear on all sides, 3-4 minutes per side.  Once tri-tip is seared on all sides, move to cool side of the grill and, if your grill has a top rack, place the tri-tip on the upper rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings.  Cover the grill and cook until the internal temperature reaches 130-degrees F, about 25-30 minutes.  Try to keep the grill temperature between 250-300-degrees F.  When done, remove from grill and let it rest, loosely tented with foil, for 10 minutes.  Slice against the grain and serve.

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