Santa Maria Tri-Tip with Salsa Fresca and Grilled Garlic Bread

Steps

1. Step 1

   Pat the tri-tip dry. Mix the salt, pepper, garlic powder and oregano in a small bowl, rub the roast all over with the oil, then coat it evenly on all sides with the seasoning. Let it sit at room temperature while you make the salsa and heat the grill.

   30 min

   • 1 tri-tip roast (2 1/2 to 3 lb), trimmed to a thin fat cap
   • 1 tbsp kosher salt
   • 2 tsp coarsely ground black pepper
   • 2 tsp garlic powder
   • 1 tsp dried oregano
   • 1 tbsp neutral oil
2. Step 2

   Make the salsa fresca: stir together the tomatoes, red onion, chile, garlic, cilantro, lime juice and salt in a bowl. Add hot sauce if you like heat. Set aside at room temperature so the flavors come together; stir again before serving.

   10 min

   • 1 lb ripe tomatoes
   • 1/2 small red onion
   • 1 jalapeño or serrano chile
   • 1 clove garlic
   • 1/3 cup cilantro
   • 2 tbsp lime juice
   • 1/2 tsp kosher salt
   • hot sauce
3. Step 3

   Mash the butter with the minced garlic, parsley and salt in a small bowl. Set aside.

   5 min

   • 6 tbsp unsalted butter
   • 3 cloves garlic
   • 2 tbsp parsley
   • 1/4 tsp kosher salt
4. Step 4

   Set up the grill for two-zone cooking: bank the coals to one side, or on a gas grill turn one side to high and leave the other burners off. You want the hot side very hot (you can hold a hand 4 inches above the grate for only 2–3 seconds) and the cool side moderate, around 350°F with the lid down.

   15 min

5. Step 5

   Sear the tri-tip directly over the hot side, lid open, about 4 minutes per side, until it is deeply browned and crusted. Move it if flare-ups start to char the surface.

   8 min

   • 1 tri-tip roast (2 1/2 to 3 lb), trimmed to a thin fat cap
6. Step 6

   Move the roast to the cool side, fat side up, and close the lid. Cook 20–30 minutes, flipping once halfway, until an instant-read thermometer in the thickest part reads 130°F for medium-rare (135°F for medium). Thinner tri-tips cook faster, so start checking at 15 minutes.

   25 min, hands-off · 350°F

   • 1 tri-tip roast (2 1/2 to 3 lb), trimmed to a thin fat cap
7. Step 7

   Transfer the roast to a cutting board, tent loosely with foil and rest 10–15 minutes. The temperature will climb about 5 degrees as it rests.

   12 min, hands-off

   • 1 tri-tip roast (2 1/2 to 3 lb), trimmed to a thin fat cap
8. Step 8

   While the meat rests, spread the garlic butter over the cut sides of the bread and grill the halves butter side down over the hot side of the grill, 1–2 minutes, until golden and toasted. Watch closely, as it burns quickly. Cut into thick slices.

   3 min

   • 1 loaf sweet French or Italian bread
   • 6 tbsp unsalted butter
9. Step 9

   Find the grain of the meat, which changes direction where the roast bends. Cut the roast in two at that bend, then slice each piece thin, about 1/4 inch, across the grain. Serve with the salsa fresca spooned over or alongside and the garlic bread.

   5 min

   • 1 tri-tip roast (2 1/2 to 3 lb), trimmed to a thin fat cap
   • 1 lb ripe tomatoes

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026