Rating: 5 stars 4.8
311 Ratings
  • 5 star values: 276
  • 4 star values: 26
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2

A Santa Maria tri-tip marinade of spices and herbs makes this recipe spectacular. The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin and when cooked properly, produces a very flavorful, incredibly juicy piece of beef.

Recipe Summary

20 mins
25 mins
4 hrs 30 mins
5 hrs 15 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.

  • 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.

  • Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.

  • 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). Let rest for at least 10 minutes before slicing.

Nutrition Facts

452 calories; protein 52.5g; carbohydrates 3.6g; fat 24.1g; cholesterol 166.2mg; sodium 854.9mg. Full Nutrition