Santa Maria Tri Tip Marinade Recipe
This Santa Maria Tri Tip Marinade recipe produces a well seasoned delicious tri-tip which goes perfectly on the grill. The marinade is fast and easy to make but it’s best to marinate the meat for 8-24 hours for maximum flavor. Try this recipe as it will soon be one of your favorites!
3 lbs. tri-tip roast
1 teaspoon Kosher salt
1 teaspoon ground black pepper
2 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon dried rosemary
1/2 teaspoon cayenne pepper (if you like more spice use 3/4 tsp)
3 tablespoon olive oil
1/2 teaspoon Dijon mustard
1/3 cup red wine vinegar
1. Place meat in a 1-gallon freezer bag.
2. Combine all other ingredients in a bowl.
3. Add blended mixture to freezer bag and make sure the tri-tip is evenly covered with marinade.
4. Place in refrigerator and marinate for a minimum of 3 hours. The ideal marinating times are between 8-24 hours.
5. Before cooking, let the tri-tip rest at room temperature for 30-minutes.
6. Heat grill to 350-450F.
6. Follow the grill guide below for the proper cooking time.
7. Once the tri-tip is off the grill, let it rest for 5-10 minutes.
Tri-tip Grill Guide:
Rare- 25-35 minutes (120F) Sear 5 minutes per side over direct heat. Grill 15-25 minutes over indirect heat.
Medium Rare- 30-40 minutes (130F) Sear 5 minutes per side over direct heat. Grill 20-30 minutes over indirect heat.
Medium- 45-55 minutes (140F) Sear 5 minutes per side over direct heat. Grill 35-45 minutes over indirect heat.
Medium Well- 60-70 minutes (150F) Sear 5 minutes per side over direct heat. Grill 50-60 minutes over indirect heat.
Well Done- 70-80 minutes (155F) Sear 5 minutes per side over direct heat. Grill 60-70 minutes over indirect heat.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
This Santa Maria Tri Tip Marinade recipe will leave your tri-tip with a nice zing. The meat will be well seasoned, but it’s not as rich as a typical steak. I personally think this wine pairs well with a good light Pinot Noir with dark cherry nuances. The spice of the meat and the slight refreshing light sweetness of the wine with a mild acidity is the perfect compliment for this recipe!. Follow the link to our wine review site to find our favorite Pinot Noir wines-LetsHaveWine.com