Santa Maria Tri-Tip with Fresh Roasted Garlic



  • 1 1855 Black Angus Beef Tri-Tip
  • 1/2 Cup Soy sauce
  • 3 Tbsp Worcestershire sauce
  • 1 Tbsp Salt
  • 1 Tbsp Onion powder
  • 1/3 Cup Red wine vinegar
  • 2 Tbsp Dijon Mustard
  • 1 Garlic Bulb
  • 3 Tbsp Oyster sauce
  • 1/2 Tbsp Cayenne
  • 1/3 Tbsp Pepper
  • 1/2 Tbsp Paprika
  • 1/3 Cup Oil


  1. Put tri-tip in a ziplock bag or covered bowl along with the soy sauce, oyster sauce, and Worcestershire sauce and marinade in the refrigerator for 1 hour.
  2. In a separate bowl, mix together salt, pepper, paprika, onion powder, and cayenne.
  3. Remove tri-tip from the marinade, removing excess liquid from the outside of the steak. Season with seasoning mixture.
  4. To roast garlic, remove garlic cloves from the bulb and place on foil. Top with 1 tsp of olive oil per bulb and enclose the garlic with the foil to create a sealed pouch. Roast in the oven at 400 degrees for 45 minutes.
  5. Mix together vinegar, Dijon, and roasted garlic in a separate bowl.
  6. Preheat grill to high heat.
  7. Place the tri-tip on the preheated grill and brush the tri-tip with vinegar, garlic, dijon mixture. Cook for 3 minutes then flip sides and baste. Repeat flipping the tri-tip and basting each side every 3 minutes for approximately 25 minutes or until the tri-tip begins to firm up and is pink and juicy in the center.
  8. Remove the tri-tip from the grill and allow to rest for 15 minutes. Top with smoked Maldon salt, carve and serve!

From 1855 Creator Sarah Faherty


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