Grilled Tri Tip Roast with Santa Maria Rub
Grilled Tri Tip Roast is seasoned with a flavorful Santa Maria style rub and grilled to juicy perfection. This is an easy summer dinner that's perfect for grilling season!
Servings: 6 servings
Calories: 306kcal
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
Calories: 306kcal | Carbohydrates: 2g | Protein: 39g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 123mg | Sodium: 1264mg | Potassium: 649mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 3mg