Santa Maria Tri-Tip Marinade

 

Growing up, tri-tip was our family's go-to for special occasions. We didn’t often have expensive cuts like ribeye, so we learned to elevate more affordable cuts like tri-tip with marinades and grilling techniques. This recipe showcases those flavors, with the marinade ensuring a tender, flavorful tri-tip that’s delicious even when cooked more than medium-rare.

Tri-Tip Marinade

Ingredients:

  • ½ cup olive oil

  • 1 onion, quartered

  • 3 tablespoons garlic, chopped

  • 1 bunch thyme, chopped

  • ¼ cup balsamic vinegar

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon red pepper flakes

  • Salt and pepper, to taste

Marinade Instructions

  1. In a large mixing bowl, combine all marinade ingredients.

  2. Place the tri-tip (1½-2 pounds) in the marinade, ensuring it's fully coated. Cover and Place in the refrigerator and let sit for at least 24 hours or up to 3 days.

Grill/Smoke Instructions

Preheat the Traeger:

Set your Traeger to 165°F (74°C) and activate the Super Smoke setting, if available. Preheat the grill with the lid closed for 15 minutes.

Smoke the Tri-Tip:

Place the seasoned tri-tip directly on the grill grates and smoke at 165°F for 90 minutes.

Sear the Tri-Tip:

  • After 90 minutes of smoking, remove the tri-tip from the grill and increase the Traeger temperature to 450°F (232°C). Preheat with the lid closed for 15 minutes.

  • Once the grill is preheated, return the tri-tip to the Traeger and sear for 10 minutes on each side, or until the internal temperature reaches 125°F (52°C) for medium-rare doneness.

Rest and Serve:

  • Remove the tri-tip from the grill and allow it to rest for 10 minutes.

  • Slice the tri-tip against the grain and serve.

 
RecipesTimothy hollingsworth