Grilled Tri Tip Roast with Santa Maria Rub & Chimichurri Sauce

Grilled Tri Tip Roast with Santa Maria Rub & Chimichurri Sauce cover

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Grilled Tri Tip Roast with Santa Maria Rub & Chimichurri Sauce

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Ingredients

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Grilled Tri Tip Roast with Santa Maria Rub & Chimichurri Sauce

2 ½ pounds tri tip roast

1 tbsp sea salt

1 tbsp black pepper

1 tbsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp dried rosemary

¼ tsp cayenne pepper

Chimichurri Sauce

¾ cup Italian flat leaf parsley leaves

1 shallotpeeled and coarsely chopped

2 cloves garlic

1 tsp dried oreganoor 1 tablespoon fresh

½ cup extra virgin olive oil

2 tablespoons red wine vinegar1 tbsp at a time to taste

½ tsp sea salt

¼ tsp black pepper

¼ tsp red pepper flakes

Instructions

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Instructions

Place the tri tip roast on a large rimmed baking sheet or plate and blot dry with paper towels. 2.5 lbs. tri tip roast

Combine the sea salt, black pepper, garlic powder, onion powder, smoked paprika, dried rosemary and cayenne pepper in a small bowl. 1 tablespoon sea salt,1 tablespoon black pepper,1 tablespoon garlic powder,1 teaspoons onion powder,1 teaspoons smoked paprika,1 teaspoon dried rosemary,1/4 teaspoon cayenne pepper

Generously season the roast on all sides with the rub. If your tri tip is on the 2 1/2 lb. size side, you will more than likely have seasoning left over. Let the roast stand at room temperature.

Preheat the grill to medium high. Sear the tri tip on all sides, about 3-4 minutes per side or until grill marks form. Flare ups may occur as the fat drips over the heating element. If so, move the roast away from the flame. Once seared on all sides, turn the middle burner off and reduce the left and right burners to medium low (you want to maintain a temperature of 350 – 375 degrees). Place the roast over the middle burner and cook over indirect heat for 20-40 minutes depending on the size of your tri tip and how hot your grill is. Place the tri tip roast on a platter and tent loosely with foil. Let stand for 10-15 minutes before slicing to allow the juices to redistribute.

Place the tri tip on a cutting board and slice thinly across the grain. Note: The tri tip has two grain directions. For best results, slice the meat where the grain direction changes and proceed slicing it from there. Serve immediately with chimichurri sauce as desired and enjoy! chimichurri sauce, for serving

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Nutrition

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Tips & Tricks (5)

Master the Santa Maria Rub Balance 🎯
Toast your dried oregano and rosemary in a dry pan for 30 seconds before mixing into the rub to intensify their flavors and create a more complex, aromatic seasoning blend.
The Tri Tip Temperature Sweet Spot 🌡️
Pull the roast off heat at 130-135°F internal temperature for perfect medium-rare; it will continue cooking 5°F while resting, preventing overcooking this lean cut.
Chimichurri Freshness Timing ⏰
Make chimichurri sauce no more than 2 hours before serving and chop parsley by hand rather than with a food processor to prevent browning and maintain its vibrant color and fresh bite.
Strategic Rub Application 🧂
Apply the Santa Maria rub generously 12-24 hours ahead and refrigerate uncovered to allow a flavorful crust to form, then bring to room temperature 45 minutes before grilling for even cooking.
Reverse Sear Technique for Perfection 🔥
Cook the tri tip low and slow over indirect heat until it reaches 120°F, then sear it over high direct heat for 2-3 minutes per side to create a beautiful crust while maintaining a juicy interior.