Prep Time: 15 Min
Cook Time: 1 Hr,50 Min
Serves: 4 people
Ingredients
Marinade
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- 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
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- 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
- 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.
- When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
- Remove the tri-tip from the marinade and discard the marinade. Season tri-tip with salt and pepper and let sit for 10 minutes.
- Place the tri-tip on the grill and smoke for 90 minutes.
- For the Pico de Gallo: In a medium-sized bowl, toss all ingredients with lime juice and salt. Set aside until ready to serve.
- Remove the tri-tip and increase the Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
- 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
- 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.