Santa Maria Recipe

Season tri-tip

Pat the 2.5-lb tri-tip dry with paper towels. Rub 2 tbs olive oil evenly over the roast. In a small bowl combine 1.5 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp dried oregano. Rub the seasoning mix all over the tri-tip, pressing to adhere. Let rest at room temperature for 30 minutes (or refrigerate up to 4 hours and bring back to room temp 30 minutes before cooking).

Grill (or sear and roast) tri-tip

Preheat a charcoal or gas grill for two-zone heat (one side high heat ~450–500°F, other side medium ~350°F). Sear the tri-tip over high heat for 3–4 minutes per side until a deep brown crust forms. Move roast to the cooler side, close the lid and cook until internal temperature reaches 125°F for medium-rare or 135°F for medium (about 20–30 minutes depending on thickness). If using oven, sear in a hot cast-iron skillet 3–4 minutes per side, then roast in a 400°F oven until desired temp. Use a meat thermometer for accuracy.

Rest and slice

Transfer tri-tip to a cutting board and tent loosely with foil. Let rest 10–15 minutes to redistribute juices. Slice thinly against the grain into 1/8–1/4-inch slices.

Whisk together 3 tbs red wine vinegar, 6 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp minced garlic (if using) in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning.

Prepare vegetables: core and dice the tomatoes, thinly slice the red onion, slice the cucumber into rounds or half-moons, and thinly slice the bell pepper. Halve, pit, and slice the avocados just before assembly to avoid browning.

In a large salad bowl or on a platter, arrange the 8 cups mixed salad greens. Distribute the tomatoes, cucumber, bell pepper, and sliced red onion evenly over the greens. Nestle the avocado slices among the vegetables. Sprinkle 1 cup crumbled bleu cheese over the top.

Drizzle about half the dressing over the salad and toss gently to coat, or leave dressing on the side for guests. Taste and add more dressing if needed.

Top the dressed salad with the sliced tri-tip, fanning the meat across the greens so every portion gets beef. Sprinkle chopped parsley over the assembled salad and serve with lemon wedges if desired.