Grilled Santa Maria Tri-Tip with Charred Salsa Verde

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked ready in about 35 minutes blends tri-tip beef roast, kosher salt, freshly ground black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 20 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Grilled Santa Maria Tri-Tip with Charred Salsa Verde take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Santa Maria Tri-Tip with Charred Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Santa Maria Tri-Tip with Charred Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Santa Maria Tri-Tip with Charred Salsa Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Santa Maria Tri-Tip with Charred Salsa Verde?

Latin American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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