Print

Santa Maria Roast Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Santa Maria roast beef is a West Coast favorite, known for its simple, bold seasoning and juicy, smoky flavor. Traditionally grilled over red oak, this tri-tip or roast beef cut is coated in a garlicky spice rub and cooked to perfection. Perfect for slicing thin and serving with salsa, beans, salad, or tucked into a crusty roll.

Ingredients

Scale

For the Roast:

  • 2½–3 pounds tri-tip roast (or sirloin roast)

  • 2 tablespoons olive oil

Santa Maria Dry Rub:

  • 1 tablespoon kosher salt

  • 1 tablespoon black pepper

  • 1 tablespoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

  • ½ teaspoon cayenne pepper (optional, for heat)

  • ½ teaspoon brown sugar (optional, for balance)

Instructions

  1. Prep the meat: Pat the roast dry and trim any excess fat. Rub olive oil all over the meat.

  2. Season generously: Mix all the dry rub ingredients in a small bowl. Rub the seasoning mix evenly all over the roast. Let sit at room temperature for 30–45 minutes.

  3. Preheat the grill (or oven) to medium-high heat (about 425°F). For grill: set up for two-zone cooking (direct and indirect heat).

  4. Sear the roast: Sear the tri-tip over direct heat for 4–5 minutes per side until a nice crust forms.

  5. Finish over indirect heat: Move the roast to the cooler side of the grill. Close the lid and cook until internal temp reaches 130°F for medium-rare (about 20–30 minutes depending on thickness).
    Oven method: Roast at 425°F for 25–35 minutes, checking for desired doneness.

  6. Rest and slice: Let the roast rest for 10 minutes, then slice thinly against the grain.

Notes

  • Tri-tip is traditional for Santa Maria-style, but sirloin or top round also work.

  • Great served with pinquito beans, garlic bread, salsa, or grilled vegetables.

  • Use leftover slices for sandwiches, wraps, or salads.

Find it online: https://ukfinda.com/santa-maria-roast-beef/