Description
Santa Maria roast beef is a West Coast favorite, known for its simple, bold seasoning and juicy, smoky flavor. Traditionally grilled over red oak, this tri-tip or roast beef cut is coated in a garlicky spice rub and cooked to perfection. Perfect for slicing thin and serving with salsa, beans, salad, or tucked into a crusty roll.
Ingredients
For the Roast:
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2 1/2-3 pounds tri-tip roast (or sirloin roast)
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2 tablespoons olive oil
Santa Maria Dry Rub:
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1 tablespoon kosher salt
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1 tablespoon black pepper
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1 tablespoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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1/2 teaspoon cayenne pepper (optional, for heat)
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1/2 teaspoon brown sugar (optional, for balance)
Instructions
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Prep the meat: Pat the roast dry and trim any excess fat. Rub olive oil all over the meat.
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Season generously: Mix all the dry rub ingredients in a small bowl. Rub the seasoning mix evenly all over the roast. Let sit at room temperature for 30–45 minutes.
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Preheat the grill (or oven) to medium-high heat (about 425°F). For grill: set up for two-zone cooking (direct and indirect heat).
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Sear the roast: Sear the tri-tip over direct heat for 4–5 minutes per side until a nice crust forms.
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Finish over indirect heat: Move the roast to the cooler side of the grill. Close the lid and cook until internal temp reaches 130°F for medium-rare (about 20–30 minutes depending on thickness).
Oven method: Roast at 425°F for 25–35 minutes, checking for desired doneness. -
Rest and slice: Let the roast rest for 10 minutes, then slice thinly against the grain.
Notes
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Tri-tip is traditional for Santa Maria-style, but sirloin or top round also work.
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Great served with pinquito beans, garlic bread, salsa, or grilled vegetables.
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Use leftover slices for sandwiches, wraps, or salads.