Santa Maria Tri-Tip

Ingredients

• 2.5 lbtri-tip roast$19.14
• 1 tbspkosher salt$0.03
• 1 tbspblack pepper$0.76
• 1 tbspgarlic powder$0.15
• 1 tbspsmoked paprika$0.76
• 0.5 tspred pepper flakes$0.03
• 2 tbspolive oil$0.82
• 4 slicegarlic bread$1.69
• 1 cupsalsa$4.05
• 2 tbspfresh parsley$0.46
• Total for 5 servings$27.89

Most of the cost is tri-tip roast ($19.14) and salsa ($4.05). With oil, spices and staples already at home, the shop drops to about $26.28. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a small bowl, mix the kosher salt, black pepper, garlic powder, smoked paprika, red pepper, and olive oil into a thick paste. Rub the paste thoroughly over all sides of the tri-tip roast, then let the meat rest at room temperature for 30 minutes to absorb the seasonings.
2. Preheat the grill for two-zone cooking, setting one side to direct medium-high heat (around 400°F / 204°C) and leaving the other side unlit or on low for indirect heat. Place the tri-tip roast over direct heat and sear for 4 to 5 minutes per side until a deep, caramelized crust forms.
3. Transfer the tri-tip roast to the indirect heat zone, close the grill lid, and cook for 20 to 25 minutes, turning once halfway through, until an instant-read thermometer inserted into the thickest section registers 125°F to 130°F (52°C to 54°C) for medium-rare.
4. During the final 3 minutes of cooking, place the garlic bread slices over direct heat on the grill and toast for 1 to 2 minutes per side until golden and lightly charred.
5. Transfer the tri-tip roast to a cutting board and let it rest undisturbed for 10 minutes so the juices redistribute. Carve the roast across the grain into thin slices.
6. Arrange the sliced tri-tip on a serving platter alongside the grilled garlic bread. Sprinkle with the fresh parsley and serve with the salsa.