A classic California barbecue staple, this grilled tri-tip is juicy, tender, and packed with flavor from a simple garlic and pepper rub. Seared for a perfect crust and finished over indirect heat, it's the ultimate centerpiece for any cookout.
Prep15 min
Cook30 min
Servings6
Serving size: 180 g
421cal
55gprotein
3gcarbs
20g
Ingredients
1.1 kg Tri-Tip Roast (About 2.5 lbs, trimmed of excess fat, leaving a 1/4-inch fat cap)
2 tbsp Olive Oil
1 tbsp Kosher Salt
1.5 tbsp Coarsely Ground Black Pepper
1 tbsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
Instructions
1
Prepare and Season the Tri-Tip
Pat the tri-tip roast completely dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
Coat the entire tri-tip with olive oil. This will act as a binder for the rub.
A classic side from California's Central Coast barbecue tradition. Tender pinquito beans slow-simmered with bacon, ham hock, and a savory, tangy, and slightly sweet tomato broth. The perfect partner for grilled tri-tip.
Crispy, buttery slices of baguette slathered with a rich garlic and herb spread, baked until golden brown. The perfect irresistible side for pasta, soups, or any Italian-American meal.
A vibrant, zesty salsa just like your favorite Mexican restaurant! Made in minutes with fire-roasted tomatoes, fresh cilantro, onion, and a kick of jalapeño. Perfect for dipping chips or topping tacos.
About Grilled Tri-Tip Steak, Santa Maria Style Beans, Garlic Bread and Restaurant-Style Salsa
Hearty grilled tri-tip steak with Santa Maria beans and garlic bread – a soul-satisfying meal, big on flavor!
This california dish is perfect for dinner. With 1385.47 calories and 106.50999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
Generously sprinkle the spice rub over all surfaces of the meat, pressing it in gently to adhere.
Let the seasoned tri-tip rest at room temperature for 45-60 minutes before grilling. This allows the salt to penetrate and helps the steak cook more evenly.
2
Set Up a Two-Zone Grill
Prepare your grill for two-zone cooking. For a gas grill, set one or two burners to high heat and leave the other(s) off.
For a charcoal grill, arrange all the hot coals on one side of the grill.
Preheat the grill until the hot zone reaches 450-500°F (232-260°C). The cool zone should be significantly lower.
3
Sear for a Perfect Crust
Place the tri-tip on the hot, direct-heat side of the grill.
Sear for 3-4 minutes per side, until a deep, brown crust forms. Use tongs to sear the thicker edges as well for about 1-2 minutes each.
4
Cook to Temperature
Move the seared tri-tip to the cooler, indirect-heat side of the grill. If using a meat thermometer with a probe, insert it into the thickest part of the roast.
Close the grill lid and continue to cook for 15-25 minutes. The exact time will depend on your grill and the thickness of the meat.
Use a meat thermometer for accuracy. For medium-rare, pull the steak off the grill at 130°F (54°C). For medium, pull it at 135°F (57°C).
5
Rest and Slice Correctly
Transfer the cooked tri-tip to a cutting board and tent it loosely with aluminum foil.
Let it rest for 10-15 minutes. This is a crucial step to allow the juices to redistribute throughout the meat, ensuring a tender result.
Observe the tri-tip to identify the two different grain directions. The grains typically change direction near the center 'knuckle' of the roast.
Slice the steak thinly (about 1/4-inch thick) against the grain for each section. Serve immediately.
Servings8
Serving size: 1 cup
596cal
42gprotein
46gcarbs
28gfat
Ingredients
1 lb Pinquito Beans (Dry. Pinto beans are the best substitute.)
6 oz Bacon (Chopped. About 6 thick slices.)
1 piece Smoked Ham Hock (Optional, but highly recommended for authentic flavor.)
1 medium Yellow Onion (Diced.)
4 clove Garlic (Minced.)
14.5 oz Diced Tomatoes (One can, undrained.)
2 tbsp Tomato Paste
4 cup Beef Broth (Low-sodium recommended. Plus more if needed.)
2 tbsp Brown Sugar (Packed.)
2 tbsp Apple Cider Vinegar
1 tbsp Ancho Chili Powder
1 tsp Dry Mustard Powder
1.5 tsp Salt (Or to taste. Add at the end.)
0.5 tsp Black Pepper (Freshly ground.)
Instructions
1
Prepare the Beans (Overnight)
Rinse the dry pinquito beans under cold water, removing any stones or debris.
Place the beans in a large bowl and cover with at least 3 inches of cold water.
Allow the beans to soak for a minimum of 8 hours, or preferably overnight. This step is crucial for achieving a creamy texture.
2
Build the Flavor Base (15-20 minutes)
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until it becomes crisp, which should take about 8-10 minutes.
Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Add the diced onion to the bacon fat and sauté until softened and translucent, about 5-7 minutes.
Stir in the minced garlic and cook for one more minute until fragrant, being careful not to burn it.
3
Combine Ingredients and Simmer (2.5 hours)
Drain the soaked beans thoroughly and add them to the pot with the onions and garlic.
0.5 cup Unsalted Butter (Softened to room temperature)
5 cloves Garlic (Freshly minced)
2 tbsp Fresh Parsley (Finely chopped)
0.25 cup Grated Parmesan Cheese (Optional, for extra flavor)
0.5 tsp Salt (Or to taste)
0.25 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare Oven and Bread
Preheat your oven to 400°F (200°C).
Using a serrated knife, slice the baguette into 1-inch thick slices. You can slice all the way through for individual pieces or only 3/4 of the way through for a pull-apart loaf.
2
Create the Garlic Butter Spread
In a medium bowl, add the softened unsalted butter, freshly minced garlic, chopped fresh parsley, salt, and freshly ground black pepper.
If using, stir in the grated Parmesan cheese.
Mix with a fork or spatula until all ingredients are thoroughly combined into a smooth, creamy paste.
3
Assemble the Garlic Bread
Place the bread slices on a large baking sheet, arranging them in a single layer.
Generously spread the garlic butter mixture evenly over one side of each slice of bread. If making a pull-apart loaf, spread the butter between each cut.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 10-12 minutes, or until the butter is melted and bubbly, and the edges of the bread are golden brown and crispy.
For an extra crispy top, switch the oven to broil for the last 1-2 minutes. Watch it very closely to prevent burning.
5
Serve Warm
Remove the garlic bread from the oven.
Let it cool for a minute or two before serving. Garnish with a little extra fresh parsley if desired.
794 g Canned Fire Roasted Tomatoes (One 28 oz can, undrained)
75 g White Onion (About 1/2 medium onion, roughly chopped)
1 pc Jalapeño (Seeded and roughly chopped)
2 clove Garlic (Peeled)
0.5 cup Coriander Leaves (Loosely packed)
2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
1 tsp Ground Cumin
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance acidity)
Instructions
1
Combine all ingredients in a blender or food processor. Add the undrained canned tomatoes, chopped white onion, seeded jalapeño, garlic cloves, cilantro, fresh lime juice, ground cumin, salt, and optional sugar.
2
Pulse to the desired consistency. Secure the lid and pulse 8-10 times for about 1 second each. This creates the classic restaurant-style texture. Be careful not to over-blend, which can make the salsa watery and foamy.
3
Chill to meld the flavors. Transfer the salsa to a non-reactive bowl or jar. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This step is crucial for allowing the flavors to deepen and come together.
4
Taste, adjust, and serve. After chilling, taste the salsa and adjust seasoning if necessary, adding more salt or lime juice to your preference. Serve chilled with tortilla chips or as a topping for your favorite dishes.
Stir in the diced tomatoes (with their juice), tomato paste, beef broth, brown sugar, apple cider vinegar, ancho chili powder, and dry mustard powder.
Nestle the smoked ham hock into the mixture, ensuring it's mostly submerged.
Increase the heat to bring the mixture to a boil, then immediately reduce the heat to the lowest setting that maintains a gentle simmer.
4
Slow Cook to Perfection (Continued)
Cover the pot and let the beans simmer gently for 2.5 to 3 hours. The goal is for the beans to become completely tender and creamy.
Stir every 30-45 minutes to prevent sticking. If the liquid level gets too low and the beans look dry, add a splash of beef broth or hot water.
5
Finish and Season (15 minutes)
Once the beans are tender, carefully remove the ham hock. Let it cool slightly, then shred any meat from the bone and return the meat to the pot. Discard the bone and skin.
Stir in the salt and freshly ground black pepper. Taste and adjust seasoning if necessary.
Add the reserved crispy bacon back into the pot.
Simmer uncovered for another 10-15 minutes to allow the flavors to meld and the sauce to thicken to your desired consistency.
