gluten-free | dairy-free
This grilled Santa Maria tri-tip is naturally gluten-free and dairy-free—a spice-rubbed, basted beef roast with a blackened crust and juicy center, finished with a fresh, tangy (non-spicy) chimichurri. A true showstopper off the grill, and the chimichurri is great on just about any protein.
If you’ve never had Santa Maria Tri-Tip, you’ve got to make it! You will love the tenderness of the beef and the tanginess and the depth of flavor both the rub and the basting sauce bring. We’ve added a delicious Chimichurri sauce to this version, and it really pairs so very well with the Tri-Tip.
Many Chimichurri sauces are spicy, and Victoria does not like spicy. If you’re like Victoria, you will love this non-spicy chimichurri sauce. If you like spicy, add a jalapeno or your favorite chili pepper.
Recipe notes
- The longer you leave the rub on, the more flavor you will achieve. Four hours minimum.
- As you’re basting the beef on the grill, you will get flare-ups, which is normal.
- If you add heat to the Chimichurri, such as a jalapeno or chili pepper, you can omit the red pepper flakes.
- The Chimichurri is great on just about any protein, and we’ve put it on eggs too.
Now, go eat something amazing!
Gluten-Free Santa Maria Tri-Tip with Chimichurri Sauce
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The Ingredients
For the Tri-Tip Rub
- 2 1/2 lb beef roast, tri-tip
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 1/2 tsp paprika
- 1 tsp onion powder
- 1 tsp rosemary, dried
- 1/4 tsp cayenne pepper
For the Tri-Tip Basting Sauce
- 4 cloves garlic, crushed
- 1/2 tsp Dijon mustard
- 1/3 cup red wine vinegar
- 1/3 cup sunflower oil
- Sunflower oil, for coating the meat
For the Chimichurri Sauce
- 3/4 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1 lemon, juiced
- 5 cloves garlic, minced
- 1 small shallot, fine dice
- 3/4 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh cilantro
- 2 tbsp finely chopped fresh chive
- 1 tbsp finely chopped fresh oregano
- 1/4 tsp red pepper flakes
- 2 tsp kosher salt
- 1/2 tsp black pepper
The Process
The Rub
- Combine salt, pepper, garlic powder, parprika, onion powder, rosemary, and cayenne pepper in small bowl.
- Place the beef roast on a sheet pan, cover lightly with sunflower oil, and coat on all sides with the the spice blend.
- Cover with plastic wrap and refridgerate for at least 4 hours.
Make the Chimichurri Sauce
- Chop, dice, and mince the garlic, herbs, and shallot and add to a small bowl. Add the salt, pepper, and red pepper flakes. Add the red wine vinegar and lemon juice. Whisk in the olive oil and mix well to combine all the ingredients. Let stand for at least 30 minutes before serving. If serving later, store in the fridge and bring it to room temperature before serving.
Make the Basting Sauce
- After 4 hours, remove the beef from the refrigerator and let come to room temperature for 30 minutes.
- During this time, combine in a small mixing bowl, the vinegar, sunflower oil, crushed garlic, and Dijon mustard. Mix well.
Grilling the Beef
- Preheat the grill to high and lightly oil the grates.
- Once heated, place the beef on the grill and brush with the basting sauce. Cook beef for 5 minutes, flip, baste, and then repeat the flipping and basting every 5 minutes, for a total of 25-30 minutes or until the internal temperature reahces 130 degrees. (use an probe thermometer to check temp)
- Remove from the grill and let rest at least 10 minutes before slicing.
Serving and Storage
- Cut the beef into slice and eat right away, or portion in containers and freeze up to two months.