Entree: United States – California (Santa Maria Valley) – Santa Maria Tri-Tip Roast

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 50 min

Additional 4 hrs

Total 5 hrs

Ingredients

- 1 tri-tip roast, approx. 2.5 lb (1.1 kg) total
- 6 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 g) coarse kosher salt
- 2 tsp (4 g) cracked black pepper
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) smoked paprika
- 2 tbsp (30 ml) Worcestershire sauce
- 1 lemon, halved (for finishing)
- Optional: 2 tbsp (30 ml) red wine vinegar (for sauce)

Instructions

1. Combine minced garlic, olive oil, Worcestershire sauce, kosher salt, cracked black pepper, oregano, and smoked paprika to form a paste; rub all over the tri-tip and let rest in the refrigerator 1–4 hours (or overnight) to marinate.
2. Preheat a grill to medium-high (or oven to 425°F / 220°C). If grilling, sear tri-tip 4–6 minutes per side over direct heat, then move to indirect heat and cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 20–30 minutes depending on size. If roasting, place on a rack and roast until 125–130°F (52–54°C).
3. Transfer roast to a cutting board and tent loosely with foil; rest 10–15 minutes to allow juices to redistribute and carryover cooking to finish.
4. Slice tri-tip thin across the grain into 1/4-inch (6 mm) slices, squeeze lemon over the slices, and serve hot with optional red wine vinegar or pan juices.