Rating: 4.5 stars
227 Ratings
  • 5 star values: 183
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 1

I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it. Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better.

Recipe Summary

prep:
15 mins
cook:
1 hr 45 mins
additional:
2 hrs
total:
4 hrs
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.

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  • Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.

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

  • Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).

  • Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.

Nutrition Facts

214 calories; protein 30.4g; carbohydrates 0.3g; fat 9.3g; cholesterol 105.4mg; sodium 1083.4mg. Full Nutrition
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