Grilled Santa Maria Tri-Tip with Chimichurri Sauce

Here's what you will need to make a 2 lb roast:

Photo byJeff Luker

For the Tri-Tip and Santa Maria Seasoning:

• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoons onion powder
• 1 teaspoons dried rosemary, ground or chopped
• 1/4 teaspoons cayenne pepper
• 1, 2-lb tri-tip roast, patted dry

For the Chimichurri:

• 3 cups finely chopped parsley
• 1/2 cup finely chopped cilantro
• 1/2 cup extra virgin olive oil
• 2 tablespoon red wine vinegar
• 1 tablespoon honey
• 2 lemons, juiced
• 3 garlic cloves, finely grated
• Kosher salt and black pepper, to taste

Mix the kosher salt, black pepper, garlic powder, paprika, onion powder, and rosemary together. Rub this seasoning mixture evenly over the tri-tip steak, then let it sit at room temperature for 30 minutes to enhance the flavor and ensure even cooking.

For Gas Grill: Preheat to medium-high heat, leaving 1 to 2 burners off to create an indirect heat zone.

For Charcoal Grill: Arrange hot coals on one side to create a direct and an indirect heat area.

Place the tri-tip on the grill over indirect heat. Grill slowly, flipping once to ensure even cooking. When an instant-read thermometer reaches 115°F in the center, move the tri-tip to the direct heat zone. Grill for an additional 2 minutes per side, until the outside is nicely charred and the internal temperature reaches 125°F for medium-rare. Remove the tri-tip from the grill and let it rest for at least 10 minutes to allow the juices to redistribute. During this resting period, the tri-tip will continue cooking to the perfect medium-rare.

Chimichurri Sauce: In a bowl, whisk together parsley, cilantro, olive oil, red wine vinegar, honey, lemon juice, and grated garlic. Season with salt and pepper to taste.

After the tri-tip has rested, slice it against the grain to maintain tenderness. Serve with a generous topping of chimichurri sauce for added flavor and enjoy!!