Santa Maria-Style Barbecue Tri-Tip
Garlic-rubbed tri-tip gets smoky, charred edges and a rosy center, then slices thin for a hearty barbecue plate with bright salsa.
Prep 10 min · Cook 40 min · Total 1 hr · Makes 6 servings
Ingredients
- 4 medium cloves garlic, minced
- 1 whole tri-tip roast, about 2 1/2 pounds or 1 top sirloin roast
- Kosher salt and freshly ground black pepper
- 1 recipe Santa Maria-Style Salsa
Directions
- Start 1 chimney full of charcoal. Once the coals are fully ignited and ashed over, dump them onto 1 side of the charcoal grate. Put the cooking grate on, close the grill, and heat it for 5 minutes. If you are using a gas grill instead, turn half the burners to the highest heat, close the lid, and warm it for 10 minutes. Scrub the grate clean and oil it. If you like, place a few oak chunks that have soaked in water for 30 minutes right on the coals.
- Coat the steak with the garlic, then season it generously with salt and pepper. Set it on the cooler side of the grill, close the lid, and cook, turning and flipping now and then, until an instant-read thermometer pushed into the thickest area reads 115 to 120 degrees F for medium rare, about 20 to 30 minutes.
- If the fire has lost too much heat, take the steak off the grill, add another quart of coals, and let them heat for 5 minutes. Put the steak back over the hot side of the grill. Continue cooking, flipping often, until the outside is deeply charred and an instant-read thermometer in the center reads 120 to 125 degrees F, about 5 to 8 minutes. Move the steak to a cutting board and rest it for 10 minutes. Slice it thinly and serve with Santa Maria-Style Salsa.