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Sliced Santa Maria-style tri-tip on a cutting board, grilled medium-rare with visible sear marks. Fresh heirloom tomatoes and peaches are arranged beside the beef.

Santa Maria Ranch Tri-Tip Marinade

Classic, herby, garlicky, with smoky paprika.
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Ingredients
  

  • 2-3 lbs Tri-Tip
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 2-3 cloves garlic, minced
  • 2 tsp dried oregano
  • 2 tsp fresh rosemary, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper flakes, optional

Instructions
 

  • Combine all ingredients in a freezer bag. Add meat, toss to coat. Freeze.

Grilling Instructions

  • Thaw overnight in refrigerator.
  • Set up a 2-zone fire. Gas Grill: Heat one side to high, leave the other off. Charcoal Grill: Bank coals to one side for hot and cool zones.
  • Sear. Place tri-tip on the hot side. Sear 3-5 minutes per side, lid open, until you get a deep brown crust.
  • Indirect cook. Move tri-tip to the cooler zone. Close the lid and cook for another 20-30 minutes, flipping halfway until internal temp reaches 125° for rare, 130° for medium-rare, 135° for medium. Use a meat thermometer for best results.
  • Rest & slice. Rest 10-15 minutes, tented loosely with foil. Slice thinly against the grain. Tri-tip has two grain directions. Switch halfway through slicing!

Notes

Tips for success:
  • If flare-ups happen during searing, move the meat briefly to the cooler side.
  • For smoky flavor: toss in a chunk of oak or a foil pouch of wood chips. 
Tried this recipe?Let us know how it was!