Grilled Santa Maria Tri-Tip
By Traeger Kitchen
These California beef cuts are given a rubdown with a savory spice blend, grilled over aromatic hickory wood, and mopped with a tangy Dijon and vinegar garlic sauce for a wood-fired twist on the classic Santa Maria-style tri-tip.
Prep Time
10 Min
Cook Time
1 Hr
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Tri-Tip
| 2 Teaspoon | kosher salt |
| 2 Teaspoon | freshly ground black pepper |
| 2 Teaspoon | garlic powder |
| 2 Teaspoon | paprika |
| 1 Teaspoon | onion powder |
| 1 Teaspoon | dried rosemary |
| 1 Teaspoon | cayenne pepper |
| 1 | (2-1/2 lb) beef tri-tip roast |
Mop Sauce
| 1/3 Cup | Red wine vinegar |
| 1/3 Cup | vegetable oil |
| 4 Clove | garlic, crushed |
| 1/2 Teaspoon | Dijon mustard |
Steps
1
In a small bowl, mix together the salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne.
2
Place tri-tip in a baking dish and coat on all sides with the rub. Cover the dish with plastic wrap and refrigerate for 4 hours.
3
Make the mop sauce: In a resealable jar, combine the red wine vinegar, vegetable oil, garlic, and Dijon mustard. Close the jar tightly and shake to emulsify.
4
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
5
Remove the tri-tip from the fridge and place directly on the grill grates. Insert the probe into the thickest part of the meat. Brush with the garlic-vinegar mop sauce, then close the lid and cook for 15 minutes. Flip the tri-tip and brush with the mop sauce on the other side. Close the lid and continue cooking, flipping and basting every 15 minutes until the internal temperature reaches 130°F, 30-40 minutes total.
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
00:40
6
Remove the meat from the grill and let rest for 5-10 minutes before slicing. Enjoy!
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