Santa Maria–Style Grilled Tri‑Tip with Pinquito-Style Beans and Garlic Sourdough

Name: Santa Maria–Style Grilled Tri‑Tip with Pinquito-Style Beans and Garlic Sourdough
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Californian
Ingredients: 2.5 lb tri-tip roast; 1 tbsp kosher salt; 2 tsp black pepper; 1 tbsp smoked paprika; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp dried oregano; 1 tbsp light brown sugar; 0.25 tsp cayenne pepper; 2 tbsp olive oil; 1 tbsp olive oil; 1 medium yellow onion; 2 clove garlic; 1 tbsp tomato paste; 1 tsp ground cumin; 1 tsp smoked paprika; 1 15 oz can pinquito or pinto beans; 0.5 cup low-sodium chicken or vegetable broth; 0.5 tsp kosher salt; 1 loaf sourdough; 4 tbsp unsalted butter; 3 clove garlic; 2 tbsp fresh parsley; 2 each lemons; 1 tbsp fresh parsley; 1 tsp coarse sea salt

A California coastal classic: a dry‑rubbed tri‑tip seared over direct heat and finished over indirect heat, served with smoky, bean stew and grilled garlic sourdough. Great for grill nights and makes excellent leftovers.

1 hr

start to finish

20 min

hands on

Some skill

difficulty

servings

6 servings

Ingredients

2½ lb tri-tip roastabout 2.5 lb (1.1 kg), trim excess fat; leave whole
2 each lemonshalved, for grilling and finishing
1 tbsp fresh parsleychopped, for garnish
1 tsp coarse sea saltfor finishing

For the tri-tip

2 tbsp olive oilfor rubbing the roast

For the beans

1 tbsp olive oilfor sautéing
1 medium yellow onionabout 150 g, finely chopped
2 clove garlicminced
1 tbsp tomato paste
1 tsp ground cumin
1 tsp smoked paprika
1 15 oz can pinquito or pinto beansdrained and rinsed
½ cup low-sodium chicken or vegetable broth
½ tsp kosher saltor to taste

For the garlic bread

1 loaf sourdoughsmall loaf, about 12–16 oz, sliced 1-inch thick
4 tbsp unsalted buttersoftened
3 clove garlicminced
2 tbsp fresh parsleyfinely chopped

Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

720 kcal48g protein36g carbs42g fat

An estimate, not a lab analysis.

Method

Trim any large silver skin or excessive fat from the tri-tip and pat the roast dry with paper towels.
Mix the rub ingredients (kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, brown sugar, cayenne) in a small bowl.
Rub the tri-tip all over with 2 tablespoons olive oil, then press the spice rub evenly onto the meat.
Let the rubbed tri-tip sit at room temperature while you preheat the grill, about 30 minutes.
Bringing the roast to room temperature helps it cook more evenly.
Prepare a two-zone fire: one side of the grill at medium-high direct heat (hot) and the other at medium-low (indirect).
Oil the grill grate with a paper towel dipped in oil and tongs to prevent sticking.
Sear the tri-tip over the hot direct side to develop a crust, about 3–4 minutes per side; turn with tongs so all faces get a quick sear.
Move quickly between sides—aim for a deep brown crust without burning the rub.
Move the tri-tip to the cooler indirect side of the grill, close the lid, and cook until an instant-read thermometer inserted into the thickest part reads 125°F for medium‑rare (about 20–30 minutes, depending on thickness).
If you prefer medium, target 135°F; remove the roast 5–10°F below your target as it will continue to rise while resting.
While the roast cooks, make the beans: heat 1 tablespoon olive oil in a medium saucepan over medium heat.
Sauté the chopped onion in the oil until soft and translucent, about 5 minutes.
Add the minced garlic and tomato paste and cook, stirring, until fragrant, about 1 minute.
Add the drained beans, cumin, smoked paprika, and broth; bring to a simmer and cook, uncovered, until the mixture thickens slightly, about 10 minutes.
Season the beans with kosher salt to taste and keep warm off the heat.
Mix the softened butter with the 3 minced garlic cloves and 2 tablespoons parsley to make garlic butter.
When the tri-tip is about 10 minutes from target temperature, brush sourdough slices with garlic butter and grill over direct heat until charred and warmed through, about 2–3 minutes per side.
Remove the tri-tip from the grill and tent loosely with foil; rest for 15 minutes.
Resting redistributes juices so slices stay moist.
While the roast rests, place lemon halves cut-side down on the hot grate and char for 2–3 minutes.
Slice the tri-tip thinly against the grain, sprinkle with coarse sea salt and chopped parsley, and serve with the warm beans, grilled garlic sourdough, and charred lemons.

Worth knowing

Use an instant-read thermometer—tri-tip thickness varies and temperature is the most reliable doneness guide.
If your tri-tip is uneven, tie it lightly with butcher's twine so it cooks more uniformly.
Leftover sliced tri-tip is excellent cold on salads or warmed into breakfast hash the next day.
If you can't find pinquito beans, pinto or small pink beans are good substitutes.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

High proteinMeal prep

More Californian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Californian cooking, not any restaurant's recipe.