Santa Maria-Style BBQ Tri-Tip

This delicious Santa Maria-style BBQ Tri-Tip recipe is a flavorful and simple dish perfect for any BBQ lover. With a perfectly seared crust and tender, juicy meat, it’s complemented by a smoky, savory bean relish and fresh tomato relish. Easy to make and bursting with flavors, it’s perfect for a summer cookout!

Ingredients Needed:

• 2 tablespoons granulated garlic
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 beef tri-tip, preferably with some fat on one side (about 2 1/2 pounds)
• The Santa Maria Pinquito Bean Relish, recipe follows
• Tomato Relish, recipe follows
• Grilled French Bread, recipe follows

Santa Maria Pinquito Bean Relish:

• 8 ounces slab bacon, cut into 1/4-inch cubes
• 1 poblano chile, finely diced
• 1 medium Spanish onion, finely diced
• 2 cans pinquito or pinto beans, drained, rinsed, and drained again
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnishing

Tomato Relish:

• 1 pint cherry tomatoes, halved
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley or cilantro
• 1/4 cup olive oil
• 2 cloves garlic, mashed to a paste with some salt
• 2 serrano or jalapeno chiles, finely diced
• 1/2 small red onion, finely diced

Grilled French Bread:

• 1 1/2 sticks unsalted butter, room temperature
• 2 cloves garlic, chopped
• Kosher salt and freshly ground black pepper
• 1 loaf French bread, split lengthwise
• Olive or canola oil, for brushing
• Handful of fresh parsley leaves, for garnishing

How To Make Santa Maria-Style BBQ Tri-Tip?

1. Season the Tri-Tip: Mix 30g granulated garlic, 15g kosher salt, and 5g black pepper. Rub the mixture on the beef tri-tip. Let it sit for 30 minutes at room temperature.
2. Prepare the Grill: Set up a charcoal grill for direct and indirect medium-high heat. Add the chips for about 30 minutes before grilling the beef.
3. Sear the Tri-Tip: Place the tri-tip fat-side up over direct heat and sear for 10 minutes on each side until browned.
4. Cook the Tri-Tip: Move the tri-tip to the indirect heat area, cover, and grill for 20-30 minutes, or until an instant-read thermometer reads 54°C.
5. Rest and Slice the Tri-Tip: Let the tri-tip rest for 15 minutes. Slice against the grain and serve with the Santa Maria Pinquito Bean Relish, Tomato Relish, and Grilled French Bread
6. Cook the Bacon: In a large pan, cook 225g slab bacon over medium heat until crispy. Remove and drain on paper towels.
7. Cook the Vegetables: In the same pan, cook 1 diced poblano and 1 diced onion until soft, about 3-4 minutes.
8. Combine the Relish: Add 2 cans of beans and the crispy bacon to the pan. Stir to heat through. Season with salt and pepper, and garnish with 30g chopped cilantro or parsley.
9. Grill the Tomatoes: Toss 300g cherry tomatoes with 30ml canola oil, 15g salt, and 5g pepper. Grill until charred on all sides, tossing occasionally.
10. Mix the Relish: Transfer the tomatoes to a bowl. Add 30g parsley, 60ml olive oil, garlic paste, chiles, and red onion. Stir to combine, then season with salt and pepper. Let sit for 30 minutes before serving.
11. Prepare the Garlic Butter: Mash 170g unsalted butter, 2 chopped garlic cloves, 15g salt, and 5g pepper together.
12. Grill the Bread: Brush the cut sides of the French bread with 15ml oil. Grill, cut-side down, until golden, then flip and grill for 30 seconds.
13. Serve: Spread the garlic butter on the bread and cut into pieces. Garnish with fresh parsley leaves.

Recipe Tips:

• Let the meat rest: After grilling the tri-tip, let it rest for at least 15 minutes. This helps the juices redistribute, making the meat more tender and flavorful.
• Use a meat thermometer: To ensure the tri-tip is cooked perfectly, check the internal temperature. Aim for 54°C for medium-rare.
• Grill over indirect heat: After searing the tri-tip, move it to indirect heat. This ensures even cooking and prevents the outside from burning.
• Don’t skip the 30-minute marinade: Allow the seasoning to sit on the tri-tip for at least 30 minutes before grilling. This enhances the flavor and tenderness of the meat.
• Rest the bean relish: Let the Santa Maria Pinquito Bean Relish sit for a few minutes before serving. This allows the flavors to combine and develop.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover tri-tip to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze the tri-tip for up to 2 months. Thaw overnight in the fridge before reheating in the oven or grill.
• Reheat: Reheat on medium heat for 5-7 minutes, flipping halfway through.

Nutrition Facts:

• Calories: 190 kcal
• Total Fat: 9 g
• Saturated Fat: 3.5 g
• Cholesterol: 70 mg
• Sodium: 430 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 0 g
• Sugars: 0 g
• Protein: 23 g

Try More Bobby Flay Recipes:

• Bobby Flay Tri Tip Marinade
• Thanksgiving Pioneer-Style Herb Roasted Turkey
• Bobby Flay Bbq Corn​
• Bobby Flay Homemade Pasta