How to Grill the Perfect Traeger Tri Tip Roast with Chef Timothy Hollingsworth

Chef Timothy Hollingsworth's recipe for Santa Maria Tri-Tip is a flavorful and easy-to-make dish that encapsulates the essence of California's grilling traditions. With a meticulous 3-day marinade, the tri-tip roast is infused with robust flavors, tenderized, and seared to perfection, resulting in a signature char that is sure to impress.

Ingredients

Marinade:

• 1 onion, roughly chopped
• 3 tablespoons chopped garlic
• 1 bunch thyme, chopped
• 1/4 cup balsamic vinegar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 (2-1/2 lb) beef tri-tip roast

Pico de Gallo:

• 1 red onion, finely diced
• 1 jalapeño, finely diced
• 3 Roma tomatoes, cored and finely diced
• 1 bunch cilantro, roughly chopped
• 2 limes, juiced
• Salt and pepper to taste

Preparation Steps

1. Marinade Preparation:

   • Combine all marinade ingredients in a large bowl.
   • Place the tri-tip in a resealable bag and add the marinade.
   • Refrigerate for at least 24 hours or up to 3 days.

2. Smoking the Tri-Tip:

   • Preheat your Traeger grill to 165°F for 15 minutes with the lid closed.
   • Remove the tri-tip from the marinade, season with salt and pepper, and let it sit for 10 minutes.
   • Smoke the tri-tip on the grill for 90 minutes.

3. Preparing Pico de Gallo:

   • In a bowl, mix the diced red onion, jalapeño, Roma tomatoes, and cilantro with lime juice and salt.

4. Searing the Tri-Tip:

   • Remove the tri-tip from the grill and increase the temperature to 450°F.
   • Sear the tri-tip for 10 minutes on each side, or until it reaches an internal temperature of 125°F.
   • Let the tri-tip rest for 10 minutes before slicing against the grain.

5. Serving:

   • Serve the sliced tri-tip with the freshly prepared Pico de Gallo.

This recipe brings the authentic taste of California grilling right to your backyard. The combination of a richly flavored marinade, slow smoking, and high-temperature searing ensures a tri-tip that is both tender and full of character. Enjoy this dish with the refreshing and zesty Pico de Gallo for a perfect summer meal.