Grilled Tri-Tip Steak
Juicy grilled Santa Maria tri-tip steaks seasoned to perfection with a bold dry rub — an iconic California BBQ recipe that’s smoky, simple, and crowd-pleasing.
Servings: 4 People
Equipment
Ingredients
- 2 tablespoons olive oil
- ¼ cup minced fresh cilantro (optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Kosher salt and freshly ground pepper (to taste)
- 1 (2 1/2-pound) beef tri-tip steak
- Pico de Gallo (or salsa to serve)
Instructions
- In a small bowl, combine the olive oil, cilantro (if using), garlic, cumin, and salt and pepper. Rub the mixture over the meat. If you have time, place the meat in a sealed container (or put it on a plate, and cover it with plastic wrap), and refrigerate for 12 to 24 hours. If not, just let it rest at room temp for 15 to 20 minutes.
- Heat the grill to medium-high on one side, low on the other (two-zone grilling). Place the trip tip on the grill over the medium-high heat side, fat side down, and cook for about 7 minutes until a bottom crust forms.
- Turn and cook for another 7 minutes. Move to indirect heat and continue to grill, turning the meat several times to keep it browning and cooking evenly. Cook until an internal thermometer reads 130 F. for medium-rare. Remove the meat from the grill to a cutting board.
- Let the meat rest for at least 15 minutes before slicing it thinly across the grain. Note that there are two parts to the tri-tip, and the grain runs in different directions in each piece. You’ll want to look for the fine line that connects these two parts of the steak, and cut the steak into two pieces, following this line. Then, cut each part of the steak into slices, cutting across the grain.
- Serve with the Pico de Gallo sauce or salsa.
Notes
Storage and Leftovers
You can keep a raw tri-tip wrapped in its original packaging in the fridge for 4 or 5 days, as long as you bought it at a store with high turnover and fresh meat. If you want to freeze your tri-tip, remove it from its packaging the day of purchase, then wrap it very well in plastic wrap. Place the wrapped steak into a freezer-proof zipper-top bag, then press out any excess air. Seal the bag and freeze for up to 9 months. Label the package with the name and date. Leftover cooked tri-tip should be eaten within 4 days.Nutrition
Calories: 148kcal | Carbohydrates: 3g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 171mg | Potassium: 196mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg