• Santa Maria Tri-Tip BBQ

    1 vote
    Prep time:
    Cook time:
    Servings: 8-10
    by Steve Knowles
    2 recipes
    Based on Weber's Art of the Grill Tri-Tip Sandwich, but modified to my tastes and who needs the bread, anyway???


    • Sauce:
    • 1T olive oil
    • 1/2 red onion finely diced
    • 2-3 cloves garlic, minced
    • 1/2 C chicken broth
    • 1/4 C ketchup
    • 1/4 C steak sauce (usually A1; doesn't matter as much as you'd expect... )
    • 3T+ finely chopped fresh parsley (matters more than you'd expect)
    • 1/2 C very strong espresso
    • 1/4 t freshly ground black pepper
    • Dry Rub
    • 1 T cracked black pepper
    • 2 t garlic salt
    • 1 t dry mustard
    • 1 t paprika
    • 1/4 t cayenne pepper
    • 2 Tri-tips, 1 1/2 to 2 lbs each, fat trimmed.


    1. Dry Rub
    2. Mix ingredients in small bowl
    3. Press into all surfaces of meat
    4. Wrap in plastic wrap (or big zip-lock) and let sit in fridge for 3-24 hours
    5. Sauce:
    6. Sauté the onion and garlic in the olive oil over med-high heat until transparent – about 5 minutes. (I usually do the onion alone for 3-4 minutes, then add the garlic for another 2.)
    7. Add the chicken broth, ketchup, steak sauce, parsley, espresso and black pepper.
    8. Bring to a boil, then reduce to medium and let simmer until reduced to about 1 1/2 cup (about 45 minutes), stirring occasionally.
    9. Chop/grind in food processor to thick sauce consistency - not lumpy, but not smooth, either.
    10. Let cool in fridge; serve at room temperature.
    11. Grill
    12. If using gas grill, add wood chips. Soak wood chips at least 1 hour; add per grill instructions.
    13. Sear both sides of tri-tip (about two minutes/side/direction – rotate 90 degrees for cross-hatch markings)
    14. Cook over indirect medium heat to medium rare – 140 degrees on meat thermometer - about 10 minutes / side. Do not overcook. (Indirect heat means turn one side of grill off, and cook on that side with top closed most of the way.)
    15. Remove from grill – let rest 5-10 minutes – slice thinly against the grain
    16. Serve with sauce on the side
    17. Serve with big, peppery Zinfandel with c.8 years in bottle; Cab or Syrah work well, too, and are more traditional

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