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Recipe:Grilled Santa Maria Tri-Tipwith Horseradish

  • 2 hours

The Horseradish spicy tones elevate the juicy flavors of our Black Angus Tri-Tip. Serves 4 - 8.


Serving Size


  1. Combine Santa Maria Spice ingredients and stir.
  2. Pat tri-tip dry with paper towel.
  3. Very lightly brush tri-tip with oil.
  4. Season liberally with Santa Maria Spice. Wrap in plastic wrap and allow to rest for at least 1 hour or up to overnight.
  5. Allow the ti-tip to come to room temperature.
  6. Preheat grill to medium high, about 375-425°F.
  7. Place Tri-Tip fat side up on grill and grill, with lid down, for 14-17 minutes.
  8. Flip the roast and grill for another 15 minutes, with the lid down. At this point, reduce the grill heat to medium.
  9. Cook Tri-Tip until the internal temperature reaches 135°F for medium rare, 145°F for medium.*
  10. Remove Tri-Tip from grill and cover with aluminum foil to rest.
  11. Slice Tri--Tip against the grain and serve with Coarse Sea Salt, freshly ground Black Peppercorns, and horseradish. *USDA recommends cooking beef to a minimum internal temperature of 145°F

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