Tri Tip is one of California’s great grilling cuts, prized for its deep beef flavor and ability to develop a smoky crust over hardwood fire. Wet-aging adds tenderness while the Santa Maria style seasoning and charred salsa bring out the cut’s rich, savory character without overpowering it.

Ingredient List

• 1 whole Tri Tip roast (2.5–3 lb, wet-aged 27 days)
• 2 tbsp avocado oil
• Kosher salt
• Fresh cracked black pepper
• 2 tsp garlic powder

Charred Salsa

• 4 Roma tomatoes
• 1 jalapeño
• 1 garlic clove
• 1/4 white onion
• 1/2 cup cilantro
• 1 lime, juiced
• Kosher salt to taste

For Serving

• Pinquito beans or pinto beans
• Grilled bread

Process

1. Remove Tri Tip from refrigeration 45 minutes before cooking and pat dry thoroughly.
2. Season generously with kosher salt, black pepper, and garlic powder. Lightly coat with avocado oil.
3. Preheat grill for two-zone cooking with indirect heat at 275–300°F.
4. Grill tomatoes, jalapeño, garlic, and onion until lightly charred. Blend with cilantro, lime juice, and salt.
5. Place Tri Tip over indirect heat and cook until internal temperature reaches 115–120°F.
6. Move Tri Tip directly over high heat (500–650°F) and sear 2–3 minutes per side until a dark crust develops.
7. Pull at 130–135°F for medium-rare.
8. Rest 10–15 minutes before slicing thinly against the grain.
9. Serve with charred salsa, beans, and grilled bread.