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Grilled Santa Maria Tri-Tip
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Grilled Santa Maria Tri-Tip

I love this Grilled Santa Maria Tri-Tip for any occasion, and created this incredible Artichoke Cream Sauce to top it all off!
Prep Time20 minutes
Cook Time1 hour
Marinating Time4 hours
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Author: Derek Wolf
Cost: $55



  • 2 Tri-Tip Steaks
  • Chopped Parsley for garnish


  • 2 tbsp of Sage Leaves
  • 2 tbsp of Rosemary Leaves
  • ½ of a White Onion
  • 2 tbsp of Spicy Mustard
  • 1.5 tbsp of Red Wine Vinegar
  • 6 Garlic Cloves
  • 2 tsp of Ground Cumin
  • 1 tsp of Red Chili Flakes
  • 1 tsp of Black Pepper
  • 1 tsp of Sea Salt
  • 1 Lemon juiced
  • 1 tbsp of Canola Oil


  • 12 oz of Beer
  • 2 tsp of Hot Sauce

Artichoke Cream Sauce:

  • ¼ cup of Grilled Artichoke Hearts
  • ¼ cup of Parsley
  • 2.5 tbsp of Sour Cream
  • 2 tbsp of Mayonnaise
  • 1.5 tbsp of Buttermilk
  • 6 Garlic Cloves
  • 1.5 tbsp of White Wine Vinegar
  • 1 Lemon juiced
  • 1 tbsp of Olive Oil


  • In a blender, add the ingredient for the marinade. Blend until completely smooth. Add your tri-tip to a food safe bowl or bag along with the marinade. Mix together thoroughly and set in the fridge for at least 4 hours but ideally overnight.
  • The next day, preheat a direct grilling fire (ideally over a santa maria style grill) to high heat (around 400F).
  • Pull out your steaks and discard excess marinade. Add steaks to the hot grill to cook for about 2 minutes per side in order to develop a good crust. Once a crust is developed, roll up your grill grate from the fire or create a “cooler” portion of the grill to begin slowly cooking the steaks at a medium temperature (around 325F). Cook for about 30-45 minutes until the steaks are 125F internal for medium rare.
  • As the steaks cook, add your beer and hot sauce to a spray bottle. Once the steaks are cooking on the cool part of the grill, begin to spritz them every 5 minutes and then flip over. This will help create a deeper flavor and crust.
  • Once the steaks are done, pull them off and let them rest for 10-15 minutes. While resting, add the artichoke hearts, garlic cloves, white wine vinegar, lemon juice, olive oil and parsley to a blender and blend till smooth. Add the blended mixture to a bowl along with the sour cream, mayonnaise and buttermilk. Mix until smooth.
  • Once rested, slice into your steaks and top off with the artichoke cream sauce. Garnish with chopped parsley and enjoy!