Grilled Tri Tip Roast with Santa Maria Rub & Chimichurri Sauce

Summer dinners don’t get better than this Grilled Tri Tip Roast! It’s seasoned with a flavorful Santa Maria-style rub and it’s grilled to juicy, smoky perfection. It’s a show stopping yet simple main dish for your next cookout!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: HARD

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 servings

Calories: 336 kcal per serving

Ingredients

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
¾ cup - Italian flat leaf parsley leaves
1 - shallot
2 cloves - garlic
1 tsp - dried oregano
½ cup - extra virgin olive oil
2 tablespoons - red wine vinegar
½ tsp - sea salt
¼ tsp - black pepper
¼ tsp - red pepper flakes

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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