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Grilled Santa Maria Valley Tri-Tip

Grilled Santa Maria Valley Tri Tip

Just in time for a holiday weekend, our recipe for the star of Santa Maria Valley barbecue: tri-tip. It is absolutely wonderful with our recipe for pinquito beans and paired with a glass of Cambria Tepusquet Vineyard Syrah, you absolutely can’t go wrong!

Recipe Follows Photo Instructions

Grilled Santa Maria Valley Tri-Tip

Allow the tri-tip to sit at room temperature for 1 hour prior to cooking.

Preheat a grill to high.

Combine kosher salt, black pepper, white pepper, cayenne pepper, onion powder, garlic powder and paprika in a bowl and mix thoroughly.

Rub the tri-tip with olive oil and seasoning mix.

Grilled Santa Maria Valley Tri-Tip

Place on the grill for about 4 minutes. Flip the tri-tip and grill for another 4 minutes. Move the tri-tip to a medium-low heat area on your grill and cook for 20–25 minutes or until an instant-read thermometer registers 134°F when inserted into the thickest part of the meat.

Grilled Santa Maria Valley Tri-Tip

Grilled Santa Maria Valley Tri-Tip

Recipe by Cambria Winery team

Ingredients:

  • 1 tri-tip, approximately 2½–3 pounds
  • 1 Tbsp. olive oil
  • 6 Tbsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 2 tsp. white pepper
  • 2 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 4 tsp. garlic powder
  • 2 Tbsp. paprika

Directions:

 

  1. Allow the tri-tip to sit at room temperature for 1 hour prior to cooking.
  2. Preheat a grill to high.
  3. Combine kosher salt, black pepper, white pepper, cayenne pepper, onion powder, garlic powder and paprika in a bowl and mix thoroughly.
  4. Rub the tri-tip with olive oil and seasoning mix.
  5. Place on the grill for about 4 minutes. Flip the tri-tip and grill for another 4 minutes. Move the tri-tip to a medium-low heat area on your grill and cook for 20–25 minutes or until an instant-read thermometer registers 134°F when inserted into the thickest part of the meat.
  6. Remove the meat from the grill, loosely cover the tri-tip with aluminum foil and allow the tri-tip to rest for 15 minutes before slicing against the grain. Serves 4–6.

Grilled Santa Maria Valley Tri-Tip