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RECIPE

Santa Maria Tri-Tip with Heirloom Tomato & Cucumber Salad

A Santa Maria–style tri-tip gets a bold, savory crust from a distinctive blend of coffee, garlic, herbs, spices, and brown sugar. Grilled over high heat and finished over indirect heat, the beef stays juicy and tender, while a fresh salad of heirloom tomatoes, Persian cucumbers, and basil provides a bright counterpoint.

1 hour 45 minutes Total Time
SERVES 6 People
Intermediate Difficulty
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Santa Maria Tri-Tip with Heirloom Tomato & Cucumber Salad

Ingredients

For the Tri-Tip

  • 1 whole tri-tip, about 2 pounds
  • 4 tablespoons Santa Maria rub

For the Rub

  • 2 tablespoons finely ground coffee
  • 1½ tablespoons kosher salt
  • 1½ tablespoons garlic powder
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon brown sugar
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper

For the Salad

  • 2 pounds heirloom tomatoes (about 5–6), sliced into ¼-inch rounds
  • 6 Persian cucumbers, sliced into ¼-inch rounds
  • 1 cup fresh basil leaves
  • Red wine vinegar, for serving
  • Extra-virgin olive oil, for serving
  • Flaky sea salt
  • Freshly ground black pepper
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How to Make It

  • Combine the coffee, kosher salt, garlic powder, black pepper, brown sugar, oregano, thyme, paprika, and cayenne pepper in a small bowl. Mix well and set aside.
  • Trim away the silver skin, leaving a thin layer of fat intact. Massage the rub evenly over all sides of the meat. Let the tri-tip rest at room temperature for 1 hour before grilling.
  • Heat a charcoal or gas grill to high. Set up a two-zone fire, with one area over direct heat and another over indirect heat.
  • Place the tri-tip over direct heat and sear for 6–7 minutes, until deeply browned and a crust has formed. Turn and sear the second side for another 6–7 minutes, watching carefully to prevent the coffee and sugar in the rub from burning.
  • Move the tri-tip to the cooler side of the grill. Close the lid and continue cooking, turning once, until the thickest part reaches your desired internal temperature—about 120°F for rare, 130°F for medium-rare, or 140°F for medium. A 2-pound tri-tip will generally take about 20–25 minutes total, but cook to temperature rather than time.
  • Transfer the tri-tip to a cutting board and let rest for 20–30 minutes before slicing. Resting allows the juices to redistribute and makes the meat easier to carve.
  • Arrange the heirloom tomato slices, cucumber slices, and basil leaves on a large serving platter or board. Drizzle lightly with red wine vinegar and extra-virgin olive oil. Season generously with flaky sea salt and freshly ground black pepper.
  • Before slicing, identify the direction of the grain—the muscle fibers can run in different directions in a tri-tip. Slice thinly against the grain, adjusting your cutting direction as needed, and serve alongside the tomato-cucumber salad.

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