Roasted Santa Maria Tri-Tip

Prep Time: 15 Min

Cook Time: 1 Hr,50 Min

Serves: 4 people

Ingredients

Marinade

• • 1 Onion, Roughly Chopped
  • 3 Tablespoon Chopped Garlic
  • 1 Bunch Thyme, Chopped
  • 1/4 Cup Balsamic Vinegar
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1/4 Teaspoon Cayenne Pepper
  • 1/4 Teaspoon Red Pepper Flakes
  • 1/2 Cup Olive Oil
  • To Taste Salt And Pepper
  • 1 (2-1/2 Lb) Beef Tri-Tip Roast

Pico de Gallo

• • 1 Red Onion, Finely Diced
  • 1 Jalapeño, Finely Diced
  • 3 Roma Tomatoes, Cored And Finely Diced
  • 1 Bunch Cilantro, Roughly Chopped
  • 2 Limes, Juiced
  • To Taste Salt And Pepper

Steps

1. Combine all marinade ingredients in a large mixing bowl and mix well. Place the tri-tip in a resealable bag and add the marinade. Place in the refrigerator and let sit for at least 24 hours or up to 3 days.
2. When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
3. Remove the tri-tip from the marinade and discard the marinade. Season tri-tip with salt and pepper and let sit for 10 minutes.
4. Place the tri-tip on the grill and smoke for 90 minutes.
5. For the Pico de Gallo: In a medium-sized bowl, toss all ingredients with lime juice and salt. Set aside until ready to serve.
6. Remove the tri-tip and increase the Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
7. Place the tri-tip back on the Traeger and sear for 10 minutes on each side, or until it reaches an internal temperature of 125°F
8. Remove the tri-tip from the grill and allow to rest for 10 minutes. Slice against the grain and serve with pico de gallo.

Chef Timothy Hollingsworth's Santa Maria Tri-Tip brings the west coast vibes of California right to your backyard. His easy-to-make, full-flavored marinade tenderizes the meat while adding loads of flavor and creating that signature char.