Best 9 Oven Roasted Santa Maria Tri Tip Recipes

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Oven-roasted Santa Maria tri tip is a delicious and flavorful dish that is perfect for any occasion. This classic California barbecue recipe uses a special cut of beef called tri tip, which is marinated in a flavorful blend of herbs, spices, and olive oil before being roasted in the oven. The result is a tender, juicy, and smoky piece of meat that is sure to please everyone at your table. Whether you are cooking for a family dinner or a backyard barbecue, oven-roasted Santa Maria tri tip is a surefire hit.

Here are our top 9 tried and tested recipes!

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP



Grilled or Oven-Roasted Santa Maria Tri-Tip image

You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.

Provided by Kim Severson

Categories     dinner, lunch, barbecues, steaks and chops, main course

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 2

1 whole tri-tip, about 2 pounds
3 tablespoons beef rub of your choice (see recipe)

Steps:

  • Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
  • Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
  • Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
  • Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
  • Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 47 milligrams, TransFat 0 grams

SANTA MARIA TRI TIP



Santa Maria Tri Tip image

Tri Tip Roast is rubbed with a smoky spice mix, briefly pan seared to caramelize the exterior, then roasted in the oven until rare and tender.

Provided by Joanne Ozug

Categories     Main Course

Time 45m

Number Of Ingredients 6

2 lb tri tip roast
1 tsp paprika
1/2 tsp freshly ground black pepper
1/2 tsp chipotle chile pepper
kosher salt
tallow or neutral cooking oil (for searing)

Steps:

  • Start a day ahead of time. Trim all the silverskin from the meat if necessary, then rub the paprika, black pepper, and chipotle chile pepper all over the meat.
  • Wrap the meat tightly with plastic wrap and refrigerate for a day, so the flavors can penetrate the beef.
  • Ninety minutes before you plan to cook the meat, take it out of the refrigerator. You may skip this if absolutely essential, but the meat will not be as moist (see notes).
  • Preheat the oven to 300 degrees F.
  • Pat the meat dry with paper towels and season very generously with salt on all sides. I usually do about 2 tsp total.
  • Add enough tallow or oil to coat the bottom of a large cast-iron skillet, and heat over medium high heat. When the fat shimmers, sear the meat for 2 minutes on the first side, until golden brown. Turn the meat over, then sear for 1 minute. For the most even cooking, transfer the meat to a wire rack, otherwise, simply transfer the entire skillet to the oven.
  • Roast the beef for 35-50 minutes, or until the internal temperature is 125 degrees F.
  • Remove the meat to a rack or board, and let rest for 30 minutes before slicing, loosely tented with foil, so the juices can redistribute. Cut into thin slices and enjoy!

Nutrition Facts : Calories 179 kcal, Protein 23 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 60 mg, ServingSize 1 serving

SANTA MARIA-STYLE TRI TIP ROAST



Santa Maria-Style Tri Tip Roast image

My family raves about this oven-cooked tri tip roast; it's succulent, flavorful, and even my picky 5 year-old loves it! If you want to get a taste of southern California barbeque, this is it. Serve with fresh salsa, tortillas, rice, and beans. Enjoy!

Provided by Pamlovestocook

Categories     Main Dish Recipes     Roast Recipes

Time 2h

Yield 8

Number Of Ingredients 12

1 tablespoon kosher salt
1 tablespoon finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon dried rosemary
½ teaspoon dried sage
¼ teaspoon lemon pepper
¼ teaspoon seasoned salt
¼ teaspoon beef bouillon granules
1 (3 pound) beef tri-tip roast

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
  • Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
  • Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.6 g, Cholesterol 158.1 mg, Fat 14.1 g, Fiber 0.8 g, Protein 46 g, SaturatedFat 5.2 g, Sodium 837.7 mg, Sugar 0.4 g

SANTA MARIA TRI-TIP



Santa Maria Tri-Tip image

Provided by Guy Fieri

Time P1DT40m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons granulated garlic
1/3 cup fresh cracked black pepper
1/2 cup garlic cloves
3 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons Achiote Oil, recipe follows
One 3- to 4-pound prime tri-tip roast
1 1/2 tablespoons achiote seeds
1/2 cup canola oil

Steps:

  • Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
  • Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
  • Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
  • Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
  • In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.

SANTA MARIA TRI-TIP



Santa Maria Tri-Tip image

Santa Maria is a town in central California, north of Santa Barbara. Grilled tri-tip is a local specialty. It's traditionally served with corn tortillas, Recipe #185563 and Recipe #185562.

Provided by MaryMc

Categories     Roast Beef

Time 4h35m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 lbs beef tri-tip roast or 2 -3 lbs top sirloin roast
1 tablespoon black pepper, fresh-ground
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon rosemary
1 teaspoon salt
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil

Steps:

  • Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours.
  • Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.
  • Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill.
  • Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F.
  • Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.

Nutrition Facts : Calories 13.9, Fat 0.2, Sodium 390.8, Carbohydrate 2.3, Fiber 0.7, Sugar 0.1, Protein 0.5

SANTA MARIA GRILLED TRI-TIP BEEF



Santa Maria Grilled Tri-Tip Beef image

The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.

Provided by Chef John

Categories     Main Dish Recipes

Time 5h15m

Yield 6

Number Of Ingredients 12

2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
¼ teaspoon cayenne pepper
1 (2 1/2 pound) beef tri-tip roast
⅓ cup red wine vinegar
⅓ cup vegetable oil
4 cloves crushed garlic
½ teaspoon Dijon mustard

Steps:

  • Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
  • Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
  • Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g

OVEN ROASTED TRI-TIP ROAST RECIPE - (4.2/5)



Oven Roasted Tri-tip Roast Recipe - (4.2/5) image

Provided by GratefulSea

Number Of Ingredients 18

SANTA MARIA RUB:
1 beef tri-tip roast, 2-1/2 pounds
1 teaspoon salt
1-1/2 teaspoons garlic salt
1/2 teaspoon celery salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dried dill
1/4 teaspoon dried sage
1/4 teaspoon crushed dried rosemary
PAN SAUCE:
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon minced garlic
1 tablespoon Dijon mustard
optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried.
salt and freshly ground black pepper

Steps:

  • Prepare the Santa Maria Rub and pat it into the meat on both sides, and let it it stand at room temperature for 2 hours if you are cooking it right away. If not, you may leave it in the fridge covered overnight. Just bring it to room temperature before cooking. Pre-heat the oven to 450 degrees. Place tri-tip in a roasting pan with a rack and place in hot oven, and roast to your preference. Check internal temperature after 20 minutes. It should be blood rare. That is too rare for us, so I roasted it for 30 minutes (140 degrees). Tent the meat loosely while you make the pan sauce. Place the pan you roasted the meat in over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor. Allow the meat to stand for 15 minutes before carving. Carve by slicing the meat into thin slices across the grain. After roasting 30 minutes, mine was medium rare in the center when I carved it. Perfect when the pan sauce was poured over it. Serve immediately. Makes great sandwiches the next day.

OVEN ROASTED SANTA MARIA TRI-TIP



Oven Roasted Santa Maria Tri-Tip image

I made thia yesterday, and my wife liked it a lot. We served the beef alongside Jenny Midget's Low Salt Savoury Rice Recipe #421705, adn it was wonderful!

Provided by Ohmikeghod

Categories     Roast Beef

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 13

1/2 cup garlic-infused olive oil
1/2 cup lime juice (lemon may be substityted)
1/4 cup red wine
6 garlic cloves, peeled and rough-chopped
1/4 onion, rough-chopped
1 1/2 bell peppers, rough-chopped
1 (7 ounce) can ortega brand chopped chilies (tm)
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon taco seasoning
1 teaspoon cumin
1 cup fresh cilantro, chopped
3 -4 lbs tri-tip roast

Steps:

  • Place all ingredients other than meat into a blender. Puree until the bits are very small.
  • Put the meat into a 1-gallon freezer baggie. Pour the marinade into the baggie. Remove as much air as possible when you close the baggie.
  • Refrigerate overnight. I place the baggie int a leak-proof dish to prevent spills.
  • The next day --.
  • Preheat oven to 500 degrees f.
  • Place marinated tritip on a roasting rack.
  • Roast for 10 minutes, then reduce heat to 325 degrees f.
  • Roast for an additional 45 minutes, or until internal temperature of the roast is 135 degrees (medium-rare).
  • Remove from oven (don't forget to turn off the oven, like me). Let it sit for 10 minutes. The roast will continue cooking to a very nice medium.
  • Slice thinly across the grain to serve.
  • I have also tried this on the grill. In order to cook this correctly, place all the charcoal to one side of your grill. Sear the tri-tip on the hot side, about 3-4 minutes per side, in order to get some nice sear marking, then move it to the cool side. close the cover and open the vents. Open the cover about 45 minutes later.

Nutrition Facts : Calories 301.7, Fat 27.4, SaturatedFat 3.8, Sodium 1182.1, Carbohydrate 12.7, Fiber 2.2, Sugar 4.6, Protein 2.1

ALL-PURPOSE CALIFORNIA BEEF RUB



All-Purpose California Beef Rub image

A good rub makes grilling or roasting easy. This one combines the best of the salt-pepper-garlic notes of Santa Maria-style barbecue with the depth of coffee and clove. Diners will be hard-pressed to place its complex flavor until you tell them the components. The rub is easy to double and keeps for a long time in a jar or a zipper-lock bag. It should stay on the meat for at least two hours, but overnight is best.

Provided by Kim Severson

Categories     easy

Time 5m

Yield About 1/3 cup

Number Of Ingredients 8

2 tablespoons finely ground coffee
1 1/2 tablespoons kosher salt
1 1/2 tablespoons granulated garlic
1 heaping teaspoon black pepper
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon

Steps:

  • Combine all ingredients and store in an airtight container.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 40 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Choose the Right Cut of Meat: Opt for a tri-tip roast that is firm to the touch and has a good amount of marbling.
  • Prepare the Marinade: Use a flavorful marinade made with olive oil, red wine, garlic, herbs, and spices. Allow the tri-tip to marinate for at least 4 hours or overnight to enhance its flavor.
  • Preheat the Oven: Ensure that your oven is preheated to the desired temperature before roasting the tri-tip. This helps to create a crispy exterior and a juicy interior.
  • Roast the Tri-Tip: Place the marinated tri-tip on a roasting rack in a baking pan. Roast it in the preheated oven for the specified amount of time, or until it reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  • Let the Tri-Tip Rest: Once the tri-tip is cooked, remove it from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
  • Serve with Suggested Sides: Complement the tri-tip with suggested side dishes such as grilled vegetables, roasted potatoes, or a refreshing salad. You can also serve it with your favorite dipping sauce or chimichurri.

Conclusion:

This collection of oven-roasted Santa Maria tri-tip recipes offers a delightful culinary experience. By following the tips and using high-quality ingredients, you can easily create a tender, juicy, and flavorful tri-tip roast that will impress your family and friends. Whether you prefer a classic marinade or a more adventurous blend of flavors, these recipes provide a variety of options to suit your taste preferences. Experiment with different marinades and sides to find the perfect combination that tantalizes your taste buds. Enjoy the deliciousness of Santa Maria tri-tip, a true gem of California cuisine.

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