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Santa Maria Tri-Tip Steak with Easy Fire-Roasted Salsa

Santa Maria tri-tip steak - featured image
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This classic California-style tri-tip steak is grilled over red-hot coals with a bold spice rub and served with smoky, fire-roasted salsa. It’s juicy, flavorful, and perfect for backyard gatherings or family dinners.

Ingredients

Scale
  • 1 whole tri-tip roast (2–3 lbs), trimmed
  • 2 teaspoons kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil (or avocado oil)
  • Red oak wood chips/chunks (or hickory/mesquite)
  • 4 ripe Roma tomatoes, halved
  • 1 medium white onion, peeled and quartered
  • 2 jalapeño peppers, halved and seeded
  • 3 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro, roughly chopped
  • Juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon kosher salt (for salsa)
  • 1/2 teaspoon black pepper (for salsa)

Instructions

  1. Pat the tri-tip dry with paper towels. Mix salt, pepper, garlic powder, smoked paprika, oregano, and cayenne in a small bowl. Rub the spice blend all over the tri-tip, pressing it into the meat. Drizzle with olive oil and rub again to coat. Let the steak sit at room temperature for 30 minutes.
  2. Fill your chimney starter with charcoal and light. Once coals are ashed over, dump them onto one side of your grill for two-zone cooking (hot and cool side). Toss in a handful of red oak chips on the coals. Place the grill grate on and scrub clean.
  3. Place tomatoes (cut side down), onion, jalapeños, and garlic (in their skins, wrapped in foil) directly over hot coals. Char until blackened in spots—about 4-5 minutes per side. Remove and let cool.
  4. Place the tri-tip on the cool side of the grill, fat side up. Cover and cook for 15-20 minutes, turning once. Move the steak over the hot side, searing each side for 4-5 minutes, until an instant-read thermometer reads 130°F for medium-rare.
  5. Transfer the tri-tip to a cutting board and tent loosely with foil. Let it rest for at least 10 minutes. Slice thinly against the grain.
  6. Peel the roasted garlic. Add all roasted veggies, cilantro, lime juice, salt, and pepper to a blender or food processor. Pulse until chunky or smooth, depending on your preference. Taste and adjust seasoning.
  7. Arrange steak slices on a platter, spoon salsa over the top, and garnish with extra cilantro. Serve warm with tortillas, beans, or a fresh salad.

Notes

For best results, use red oak wood chips for authentic flavor. Always slice tri-tip against the grain for tenderness. The salsa can be made ahead and refrigerated. If using a gas grill, skip the wood chips or use a smoker box. Adjust salsa heat by leaving or removing pepper seeds.

Nutrition

Keywords: tri-tip steak, Santa Maria, grilled steak, fire-roasted salsa, California barbecue, beef, summer grilling, gluten-free, dairy-free, easy steak recipe

Find it online: https://blingbite.com/santa-maria-tri-tip-steak-recipe-easy-fire-roasted-salsa-grill-guide/