3-5 lb. Tri-Tip Santa Maria Rub Avocado Oil Red Wine Vinegar Garlic

1. Prepare Santa Maria Dry Rub seasoning and set aside.

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2. Wash the tri-tip roast and pat it dry. Trim some of the excess fat, leaving some behind for enhanced flavor.

3. Mix oil, vinegar, and garlic. Use to generously baste the tri-tip. Set some aside for later.

4. Rub tri-tip with dry rub and place in the fridge for four or more hours.

5. Bring the tri-tip to room-temperature by removing it from the refrigerator at least one hour prior to cooking it.

6. Baste the tri-tip roast with the remaining oil and vinegar baste. Heat a large, seasoned cast-iron skillet, then sear the meat on all sides.

7. Transfer the pan to the oven and insert the probe. Set the probe to the desired internal temperature (see next step). Roast the tri-tip, fat-side up, for 10 to 15 minutes per pound.

8. Tent the tri-tip with foil and allow the meat to rest for 10 minutes before slicing against the grain.

Serve with Chimichurri sauce on the side.

Serve with Chipotle Smoked Mac & Cheese

Or with Traeger Smoked Potatoes

Use the leftovers to make Tri-Tip sliders!