California, Santa Maria Valley Recipe
Make California, Santa Maria Valley Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Main Ingredients
Method
Marinade Preparation
- 1
Prepare the Marinade
In a mixing bowl, combine the olive oil, red wine vinegar, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Whisk together until well blended.
- 2
Marinate the Beef
Place the beef tri-tip in a large resealable plastic bag or shallow dish. Pour the marinade over the beef, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Cooking the Beef
- 3
Preheat the Grill
Preheat your grill to medium-high heat (about 400°F / 200°C).
- 4
Grill the Beef Tri-Tip
Remove the beef from the marinade and discard the marinade. Place the beef on the grill and cook for about 20-25 minutes, turning occasionally, until the internal temperature reaches 135°F (medium-rare) or 145°F (medium).
- 5
Let it Rest
Once cooked, transfer the beef tri-tip to a cutting board and let it rest for 10 minutes before slicing.
Cooking the Corn and Serving
- 6
Grill the Corn
While the beef is resting, place the corn on the grill and cook for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- 7
Prepare the Salad
In a large bowl, combine the diced tomatoes, sliced avocado, chopped cilantro, and lime juice. Toss gently to combine.
- 8
Slice the Beef and Serve
Slice the rested beef tri-tip against the grain into thin slices. Serve alongside the grilled corn and the avocado-tomato salad.