Santa Maria Tri-Tip with Grilled Avocados
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.
- 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
- For the garlic butter:
- 1 teaspoon saved rub
- 1 teaspoon minced garlic
- 2-3 fresh rosemary springs
- 1/2 cup butter
- For the avocados:
- 2 avocados
- 1 lime, juiced
- Salt to taste
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.
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.
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.
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.
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.
Lightly drizzle smoked garlic butter over sliced tri-tip with a spoon. Serve with grilled avocados.