Marinated. Seared. Basted. The result? Juices that are locked & loaded and tenderness in every bite. It doesn’t get better than this West Coast BBQ favorite with the West Coast’s favorite 100% grass fed beef.
30 Minutes PREP TIME
30 Minutes COOK TIME
60 Minutes TOTAL TIME
SunFed Ranch Tri Tip steak
2 garlic cloves
1 tbsp kosher salt
½ cup canola oil
½ cup red wine vinegar
¼ cup granulated garlic
¼ cup kosher salt
1 tbsp black pepper
1 tbsp ground white pepper
1 tsp ground celery seed
2 tsp dried minced onions
2 tsp cayenne pepper
Marinade: crush garlic cloves with salt and whisk with canola oil and red wine vinegar in a small bowl. Set aside for later.
Dry rub: mix granulated garlic, kosher salt, black pepper, white pepper, celery seed, minced onions, and cayenne pepper in a small bowl.
In a large bowl, evenly brush your tri tip with 1/3 of the marinade and save the rest for later. Then with your hands apply the dry rub evenly to the entire surface of the meat.
Refrigerate it for 1 ½ hours, then let it come to room temperature for about 30 minutes.
Sear the tri-tip for 2-3 minutes on both sides over an open flame.
Move the tri tip to your grill’s side unit or off the coals. Baste it with the marinade.
Grill at 400* for 30-35 minutes until it reaches an internal temperature of 130*, flipping and basting it with the remaining marinade every 5 minutes.
Let it rest under loose foil for 15 minutes.
Thinly slice against the grain.
Serve with tomato salsa and pinquito beans in the Santa Maria BBQ style.
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