Grilled Santa Maria Tri-Tip with Charred Salsa Verde

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A classic California-style grilled tri-tip steak served with a vibrant salsa verde made from charred peppers and fresh herbs. This Latin American-inspired barbecue recipe, ready in about 35 minutes, pairs tri-tip beef roast, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs tri-tip beef roast
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 1 medium jalapeño pepper
• 2 garlic cloves
• 2 tbsp fresh lime juice
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp ground cumin

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat your grill to medium-high heat (around 400°F). Rub 2 lbs tri-tip beef roast with 2 tsp kosher salt, 1 tsp freshly ground black pepper, and 2 tbsp olive oil, coating evenly.
2. Step 2: Place the tri-tip on the grill and cook for 7-8 minutes per side, flipping once, until an internal temperature of 135°F for medium-rare is reached. Remove and let rest for 10 minutes.
3. Step 3: While the meat rests, char 1 medium jalapeño pepper over the grill or directly on a gas flame until blackened on all sides, about 3-4 minutes. Let cool briefly and chop roughly.
4. Step 4: In a blender or food processor, combine the chopped jalapeño, 1/2 cup fresh parsley leaves, 1/4 cup fresh cilantro leaves, 2 minced garlic cloves, 2 tbsp fresh lime juice, 1 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp ground cumin. Blend until a coarse sauce forms.
5. Step 5: Slice the rested tri-tip against the grain into thin slices and serve with the charred salsa verde spooned over the top.