Grilled Tri Tip Roast with Santa Maria Rub
Summer dinners don’t get better than this Grilled Tri Tip Roast! It’s seasoned with a flavorful Santa Maria-style rub and it’s grilled to juicy, smoky perfection. It’s a show stopping yet simple main dish for your next cookout!
Summer meals don’t get much better than juicy, grilled beef. While my family can’t get enough of my grilled burgers, this Grilled Tri Tip Roast with Santa Maria-style rub is an extra special summer dinner.
The Santa Maria-style rub includes just a few pantry seasonings, then it’s rubbed generously all over the tri tip roast.
From there, it’s seared on all sides on the hot grill, then it’s cooked over indirect heat until it’s tender, juicy perfection.
I love serving it with my fresh, herbaceous chimichurri sauce recipe, which can be made completely in advance.
This is guaranteed to be the star of your next barbecue!
Why you’ll love this recipe
- This Santa Maria grilled tri tip is juicy and flavorful and comes together with just a few pantry herbs and spices.
- The meat is seared on all sides over higher heat, then it’s cooked over indirect heat so that it cooks evenly.
- It’s an easy summer dinner that’s guaranteed to be the star of your next barbecue.
Recipe ingredients
This grilled tri tip recipe comes together with just a few pantry spices.
- Tri tip roast. I like to purchase grass-fed beef tri tip, which is leaner and is best cooked to medium rare or medium temperature (120-130 degrees). Grass fed tri tip roasts typically range from 1.5 – 3 lbs. in size.
- Santa Maria rub. Classic Santa Maria style rub is simply equal parts of salt, pepper and garlic (also known as “SPG”). I’ve added onion powder, smoked paprika, rosemary and cayenne pepper for added flavor, but feel free to change it up based on your personal tastes or what you have on hand.
See the recipe card below for the full list of ingredients and quantities.
How to grill beef tri tip roast
Grilling a beef tri tip roast couldn’t be easier. Simply blot the meat dry, season it, and grill it juicy perfection.
Pro tip: Once the tri tip roast is seared, it’s best to cook it over indirect heat for the remainder of the cooking time to avoid flare-ups on the grill and cook much more evenly.
See the recipe card below for full instructions.
Recipe FAQs
It originated in California, where beef was seasoned with a bold dry rub, then grilled over a wood fire. The dry rub for this Santa Maria bbq beef started as equal parts salt, black pepper and garlic powder (also known as “SPG”), but now often includes onion powder and herbs as well.
I prefer searing the roast over direct heat to produce a nice crust, then I turn off the middle burner and cook the tri tip roast over indirect heat during the remainder of the cooking time. This ensures even cooking and avoids flare-ups that can occur as fat drips into the grill.
Your tri tip is done when a meat thermometer inserted into the center of the thickest part of the roast registers 125-130 degrees for medium rare, or 135-140 degrees for medium. I recommend cooking it to medium-rare or medium for the juiciest tri tip, especially if you’re using grass fed beef.
Allow the tri tip roast to rest at least 10 minutes after cooking to allow the juices to redistribute. From there, slice it against the grain or muscle fibers, which shortens the fibers and makes the meat easier to chew.
Tri tip has two grain directions, so be sure to cut it in half where the grain direction changes and slice each section appropriately.
Serving suggestions
There are so many delicious ways to serve this grilled beef tri tip! Below are some of my favorites:
- Serve with grilled corn on the cob and broccoli salad with bacon for the perfect summer cookout. It’s also great with a creamy side of classic coleslaw and honey cornbread muffins!
- It’s phenomenal drizzled with chimichurri sauce.
- Serve it as a sandwich on your favorite rolls or bread, and top with basil pesto sauce and your favorite grilled vegetables.
Recipe notes
- Pro tip: Once the tri tip roast is seared, it’s best to cook it over indirect heat for the remainder of the cooking time to avoid flare-ups on the grill and cook much more evenly.
- Allow the seasoned tri tip to stand for 30 minutes to one hour prior to cooking as this will help it cook more evenly.
- Cooking time will vary based on the size of your roast and the temperature of your grill.
- Store leftovers in an air tight container in the refrigerator for up to 3 days.
More grilling recipes you’ll love
- Grilled bbq chicken
- Grilled fish tacos
- Grilled pork tenderloin
- Grilled tequila lime chicken
- Grilled turkey burgers
- Jerk pineapple shrimp skewers
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Grilled Tri Tip Roast with Santa Maria Rub
Ingredients
- 2.5 lbs. tri tip roast
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoons onion powder
- 1 teaspoons smoked paprika
- 1 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper
- chimichurri sauce, for serving optional
Instructions
- Place the tri tip roast on a large rimmed baking sheet or plate and blot dry with paper towels.2.5 lbs. tri tip roast
- Combine the sea salt, black pepper, garlic powder, onion powder, smoked paprika, dried rosemary and cayenne pepper in a small bowl.1 tablespoon sea salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 teaspoons onion powder, 1 teaspoons smoked paprika, 1 teaspoon dried rosemary, 1/4 teaspoon cayenne pepper
- Generously season the roast on all sides with the rub. If your tri tip is on the 2 1/2 lb. size side, you will more than likely have seasoning left over. Let the roast stand at room temperature.
- Preheat the grill to medium high. Sear the tri tip on all sides, about 3-4 minutes per side or until grill marks form. Flare ups may occur as the fat drips over the heating element. If so, move the roast away from the flame. Once seared on all sides, turn the middle burner off and reduce the left and right burners to medium low (you want to maintain a temperature of 350 – 375 degrees). Place the roast over the middle burner and cook over indirect heat for 20-40 minutes depending on the size of your tri tip and how hot your grill is. Place the tri tip roast on a platter and tent loosely with foil. Let stand for 10-15 minutes before slicing to allow the juices to redistribute.
- Place the tri tip on a cutting board and slice thinly across the grain. Note: The tri tip has two grain directions. For best results, slice the meat where the grain direction changes and proceed slicing it from there. Serve immediately with chimichurri sauce as desired and enjoy!chimichurri sauce, for serving
Notes
- Pro tip: Once the tri tip roast is seared, it’s best to cook it over indirect heat for the remainder of the cooking time to avoid flare-ups on the grill.
- Allow the seasoned tri tip to stand for 30 minutes to one hour prior to cooking as this will help it cook more evenly.
- Cooking time will vary based on the size of your roast and the temperature of your grill.
- Store leftover Santa Maria rub in a cool, dry place in an air tight container for up to 3 months.
- Store leftovers in an air tight container in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
