Santa Maria-Style Tri-Tip

If there are four pillars of barbecue in the American tradition—Memphis, Kansas City, the Carolinas, and Texas—central California barbecue is the fifth, and Santa Maria–style tri-tip is arguably the representative dish. Typically served with small pinquito beans, the slower-cooked cut has become an art form. We serve this version with juicy cherry tomatoes and red onions to help brighten it. – Tyler Florence

Ingredients:

For the steak:

• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika 
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 3 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ cup (60 ml) extra-virgin olive oil
• 1 tri-tip steak (2½ to 3 pounds/1.2 to 1.4 kg) 

For the vegetables:

• 2 tablespoons extra-virgin olive oil
• 1 large red onion, sliced
• 1 pound (455 g) cherry tomatoes (still on the vine or loose)
• Kosher salt and freshly ground black pepper
• 4 to 6 sprigs fresh oregano 

For the chimichurri sauce:

• 2 tablespoons minced shallot
• 2 tablespoons fresh lime juice
• 2 tablespoons distilled white vinegar 
• ½ teaspoon chile flakes
• ½ teaspoon sugar
• 1 jalapeño, minced
• ¾ bunch fresh oregano leaves, minced, plus extra for garnish
• ½ bunch fresh parsley leaves, minced
• ½ cup (120 ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper 

For serving: 

• Oregano leaves, for garnish
• Lime wedges, for squeezing
• Cooked pinto or other beans (optional) 

Instructions:

Rub the steak: 

In a bowl, combine all the herbs, spices, salt, pepper, and olive oil and mix well. Coat the steak using all the rub and set aside, covered, for at least 1 hour. 

Set up the grill: 

Preheat a charcoal or gas grill to medium-high heat, and set it up with two zones: a hot side and cold (less hot) side, for direct and indirect cooking. You want the temperature to hover around 400°F (205°C). 

Grill the steak and vegetables:

Place the steak on the hot side of the grill for 2 to 3 minutes per side. Let it get some nice color and char and then move to the cooler side of the grill. Cook on the cooler side, flipping halfway through, until it reaches an internal temperature of 125°F (52°C) for medium-rare for 35 to 40 minutes. If you like it more medium-well, cook to 135°F (57°C). Let rest for about 10 minutes before slicing.

When the steak has 15 to 20 minutes left, place a cast-iron skillet on the hot side of the grill. When hot, add the olive oil, along with the onions and tomatoes. Season with salt and pepper and place a few sprigs of oregano over the top. Let the vegetables cook while the steak continues to cook, stirring occasionally. 

Make the chimichurri sauce: 

In a small bowl, combine the shallot, lime juice, vinegar, chile flakes, sugar, and jalapeño and mix. Let sit for 5 to 10 minutes before folding in the oregano, parsley, and olive oil. Season with salt and pepper. Set aside. 

To serve:

Slice the steak against the grain into thin slices. Place on a platter with the onions and tomatoes and spoon the chimichurri sauce over the top. Garnish with a few extra oregano leaves and some cut limes. Serve with pinto or other cooked beans, if desired. 

Excerpt from the new book American Grill: 125 Recipes for Mastering Live Fire by Tyler Florence. Text copyright (c) 2024 by Tyler Florence. Photos copyright (c) 2024 by Jason Perry. Published by Abrams.