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grilled santa maria tri tip with chimichurri

Smokey & Spicy Santa Maria Style Tri Tip (GF)

5 from 1 vote
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Course: Dinner, Lunch, Main, Main Entree, Panini, Panini and Sandwiches
Cuisine: American, Argentinian
Keyword: Beef, GF, Gluten Free, Grill, Grilling, Kamado Joe, Santa Maria, Seasoning, Smokey, Spicy, Steak, Tri Tip
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Author: Chef Tony Zentgraf
This is a smokey, spicy spin on Santa Maria Style Tri Tip and Argentinian Gaucho Style steak.
Tri Tip is a nice cut to do this with but you can substitute any meat that you would grill, NY Steak, Rib Eye, Flank or even Skirt Steak would be a nice substitute for the tri tip.
Serve with some Chimichurri.
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Recipe Multiplier

  • 1 ea Tri Tip 2-2.5 lb
  • 2 tsp Ancho Chili Powder
  • ½ tsp Chipotle Powder
  • 1 tsp Granulated Garlic
  • 1 ½ tsp Granulated Onion
  • 1 ½ tsp Black Pepper
  • 2 tsp Kosher Salt
  • 2 ea Zest of two limes
  • Chimichurri Recipe

Instructions

  • Trim fat on tri tip
  • Combine the spices and lime zest in a bowl.
  • Rub the spice mix on the tri tip.
  • Let the dry rub marinate on the tri tip in the refrigerator for a few hours to overnight.
  • Grill the tri tip over an open fire to get the char like the Santa Maria style. Or over a gas grill works as well. Cook to 125°-130° to get medium rare. There will be some carry over cooking that will increase the temp 5 degrees or so.
  • Let rest for 15 minutes and slice against the grain to achieve the most tender cut.
  • Serve with Chimichurri sauce. Chimichurri sauce is traditionally served cold to room temperature with the hot meat.