Santa Maria–Style Tri‑Tip with Charred Scallion Chimichurri
Low‑and‑slow roasted (or smoked) tri‑tip rubbed with a coffee‑smoked paprika blend and finished with a hot sear, served with a bright charred‑scallion chimichurri — a classic West Coast weekend roast that rewards the afternoon you spend on it.
2 hr 25 min
start to finish
35 min
hands on
Project
difficulty
6
servings
Ingredients
For the tri-tip
For the rub
For the chimichurri
Finishing
Roughly, per serving
540 kcal40g protein6g carbs38g fat
An estimate, not a lab analysis.
Method
Make the dry rub: in a small bowl combine ground coffee, brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder and cayenne; whisk to blend.
Trim the tri-tip of any large silver skin or thick hard fat that won't render; leave a thin fat cap for flavor.
Pat the roast dry with paper towels, rub 2 tablespoons olive oil over all surfaces, then press the dry rub evenly over the meat so there is a full coating.
Refrigerate the rubbed roast on a wire rack over a tray for at least 2 hours (up to overnight) to let the rub adhere and flavors develop.
Longer (overnight) deepens flavor; if overnight, bring to room temperature before cooking.
Prepare the chimichurri base: char the scallions directly over a grill or on a hot cast‑iron skillet until blackened on all sides, about 6–8 minutes total; transfer to a cutting board.
Finely chop the charred scallions and parsley (and cilantro, if using); mince the garlic and combine both with red wine vinegar, lemon juice, lemon zest, red pepper flakes, 3/4 tsp salt and 1/2 cup olive oil in a bowl; stir to combine.
Let the chimichurri sit at room temperature for at least 20 minutes to mellow; taste and adjust salt, acid, or oil before serving.
Bring the tri-tip to room temperature on the counter for about 45 minutes before cooking (this promotes even cooking).
Set up for low-and-slow cooking: preheat a gas or charcoal grill for indirect heat to about 225–275°F, or set oven rack center and preheat oven to 275°F; place a probe thermometer if you have one.
Cook the tri-tip low and slow on the indirect side of the grill (or on a rack in the oven) until the internal temperature reaches 110–115°F (target before sear for medium-rare after sear). This usually takes about 60–90 minutes depending on size and temperature.
Use the internal temp, not time; for rarer, pull at 110°F; for medium, pull at 120°F.
Finish with a high-heat sear: move roast to direct high heat on the grill or sear in a hot cast-iron skillet with a teaspoon of neutral oil, turning to get a good brown crust, about 6–8 minutes total.
Transfer the tri-tip to a cutting board and tent loosely with foil; rest for 15 minutes to let juices redistribute.
Slice the tri-tip against the grain into 1/4-inch to 1/2-inch slices and arrange on a platter; spoon chimichurri over the slices or serve on the side.
Tri-tip has two grain directions — locate the central seam and slice each section across its grain for tender slices.
Worth knowing
- If you don't have a grill, roast on a rack in a 275°F oven until the pre-sear temperature, then finish in a very hot skillet or under a broiler for crust.
- Freshly ground coffee adds a toasty bitter note that balances the sugar in the rub—skip it only if you dislike coffee flavors.
- A probe thermometer is the best tool here; tri-tip thickness varies so time estimates are only guides.
- Chimichurri keeps refrigerated up to 3 days and tastes even better after a night; bring to room temperature before serving.
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.
Gluten-freeDairy-freeHigh proteinweekend-project
More Californian cooking
An original Restaurant Pro recipe — our own composition in the idiom of Californian cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.