Santa Maria Tri-Tip
with Grilled Avocados
prep
20 Min
cook
1.5 - 2 Hrs
feeds
3-4
This Santa Maria style tri-tip recipe is perfect for grilling during barbecue season! A smoky and spicy rub adds instant flavor to this juicy and delicious cut of beef.
Get ready to delight your taste buds with the mouthwatering flavors of Santa Maria tri-tip. Hailing from the Central Coast of California, this regional specialty showcases the rich, smoky, and robust flavors that have made it a beloved favorite among meat enthusiasts.
Santa Maria tri-tip begins with a triangular cut of beef known as the tri-tip, which is taken from the bottom sirloin. This flavorful cut is known for its marbling and tenderness, making it a perfect canvas for grilling or smoking.
To enhance the natural flavors of the tri-tip, it is typically seasoned with a simple yet impactful blend of salt, pepper, garlic powder, and often accompanied by a touch of smoky paprika or chili powder. This seasoning mixture forms a flavorful crust on the exterior of the meat, while allowing the juicy and tender interior to shine.
The cooking method of choice for Santa Maria tri-tip is often a traditional Santa Maria-style grill, which features a grate that can be raised or lowered to control the heat. The tri-tip is cooked over a red oak wood fire, infusing it with a distinct smoky flavor and creating beautiful grill marks on the exterior. In our case a pellet grill will do wonderfully.
As the tri-tip cooks to perfection, it develops a rich caramelized crust, while retaining its juicy and tender texture. The aroma of the sizzling beef and smoky wood permeates the air, creating an irresistible anticipation for the culinary delight to come.
Santa Maria tri-tip is traditionally served thinly sliced, allowing each bite to showcase the delicious interplay of flavors and textures. The result is a juicy and succulent beef with a pronounced smoky flavor, complemented by the robust seasoning that perfectly enhances the natural richness of the meat.
To complete the Santa Maria tri-tip experience, it is often accompanied by classic Central Coast side dishes such as garlic bread, pinquito beans, and a fresh green salad. These accompaniments add a delightful contrast of flavors and textures, enhancing the overall enjoyment of this regional specialty.
Whether you're grilling in your backyard or visiting a Santa Maria-style barbecue restaurant, Santa Maria tri-tip is a must-try dish for meat lovers. Its bold flavors, smoky aroma, and tender texture combine to create a culinary experience that celebrates the rich traditions of Central Coast cuisine.
So, fire up the pellet grill, season your tri-tip with care, and get ready to savor the irresistible flavors of Santa Maria tri-tip. With each bite, you'll experience the mouthwatering combination of smoky, savory, and tender beef that has made this regional specialty a true California classic.
Ingredients
For the Tri-Tip
1 tri-tip roast
2 Tablespoons olive oil
2 Tablespoons Kosher salt
2 Tablespoons coarse black pepper
2 Tablespoons granulated garlic
2 teaspoons cayenne pepper
1 teaspoon saved rub
1 teaspoon minced garlic
2-3 fresh rosemary springs
1/2 cup butter
2 avocados
1 lime, juiced
Salt to taste
1 tri-tip roast
2 Tablespoons olive oil
2 Tablespoons Kosher salt
2 Tablespoons coarse black pepper
2 Tablespoons granulated garlic
2 teaspoons cayenne pepper
2 avocados
1 lime, juiced
Salt to taste
1 teaspoon saved rub
1 teaspoon minced garlic
2-3 fresh rosemary springs
1/2 cup butter
Instructions
Santa Maria Tri-Tip
Step 1
Place butter, garlic, teaspoon of rub, and rosemary in a small cast iron skillet. Smoke butter for about 15 or 20 minutes or until completely melted. Lightly mix before serving.
Step 2
Mix salt, pepper, granulated garlic, and cayenne pepper. Set aside one teaspoon for smoked butter. Lightly coat tri-tip roast with olive oil then completely cover with rub.
step 3
Set pellet grill to high smoke. Smoke tri-tip roast until internal temperature reaches 125-130 degrees F in the thickest part of the meat for medium rare, usually about 90 minutes to 2 hours.
step 4
Cut each avocado in half and remove the pit. Lightly brush with lime juice then place face down on high heat grill. Sear for about 1-2 minutes, then remove and slice. Salt before serving.
step 5
Once tri-tip is about 5 degrees F from reaching desired temperature, remove from pellet grill and sear on high heat. Do this for about 1-2 minutes on each side. Slice against the grain to serve.
step 6
Lightly drizzle smoked garlic butter over sliced tri-tip with a spoon. Serve with grilled avocados.
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