Santa Maria Tri-Tip

Santa Maria-style tri-tip always makes me think back to my college days in Southern California. Now, here's the funny part: I was a vegetarian back then! So while I wasn't exactly ordering tri-tip sandwiches, I was definitely surrounded by the flavors and food traditions that make this style of barbecue so beloved. Years later, I finally got around to making my own version, and it has become one of my favorite things to throw on the grill.

What I love most about Santa Maria-style tri-tip is its simplicity. A flavorful beef tri-tip roast gets coated with a straightforward blend of garlic, paprika, salt, and pepper, letting the beef itself take center stage. After a quick sear over high heat and a little time on the cooler side of the grill, the meat turns out juicy, tender, and packed with smoky flavor.

To balance the richness of the beef, this recipe is served with a fresh tomato salsa made with onion, parsley, and red wine vinegar. The bright, tangy topping adds just the right contrast and makes every bite taste like summer.

Whether you're hosting a backyard barbecue or looking for a new grilling recipe to try, this Santa Maria-style tri-tip is a simple, crowd-pleasing meal. Serve it on homemade rolls with a side of potato salad and some grilled veggies, and you have one of the most perfect summer dinners.

What is Santa Maria tri-tip?

Santa Maria-style tri-tip is a California barbecue specialty that originated in the Central Coast region. Traditionally, a beef tri-tip roast is seasoned with a simple blend of spices, grilled over an open flame, and served sliced against the grain.

What cut of meat is tri-tip?

Tri-tip is a triangular cut of beef that comes from the bottom sirloin. It's known for its rich beefy flavor and tender texture when cooked properly. Because it's relatively affordable compared to other steak cuts, it's a popular choice for feeding a crowd.

How do you store leftover tri-tip?

Store leftover tri-tip in an airtight container in the refrigerator for up to 4 days. Slice it thinly for sandwiches, salads, tacos, or grain bowls.