Tri-tip is the cut steak snobs don't want you to know about. It's got the beefy flavour of a sirloin, the tenderness of a roast, and costs a fraction of a ribeye. Rubbed with FUMO and grilled Santa Maria-style, it slices into rosy, smoky perfection that feeds a crowd.
Why Tri-Tip Works
It's one of the best value cuts at the butcher. A single 2-3 lb roast feeds 4-6 people, cooks in under 30 minutes, and the triangular shape gives you everything from rare to medium in one piece. FUMO's smoked paprika and garlic build the dark, peppery Santa Maria bark without a smoker.
Recipe
Prep: 10 min | Cook: 25 min | Rest: 10 min | Serves: 4-6
Approx. macros per serving: 350 cal · 38g protein · 2g carbs · 20g fat
Ingredients
- 1 tri-tip roast (2-3 lb / 1-1.4 kg)
- 2 tbsp FUMO smoked seasoning
- 1 tbsp olive oil
- 1 tsp coarse salt
Instructions
- Season. Pat the tri-tip dry. Rub with olive oil, then coat every surface generously with FUMO and salt. Let it sit at room temp 30 minutes.
- Sear. Get the grill hot (about 450F / 230C). Sear the roast 4-5 minutes per side to build a dark crust.
- Roast. Move to indirect heat, cover, and cook until the internal temp hits 130F / 54C for medium-rare, about 15-20 minutes.
- Rest. Rest 10 minutes, uncovered. This is non-negotiable.
- Slice against the grain. The grain changes direction in a tri-tip, so cut the roast in half first, then slice each piece against its own grain.
Tips
- Find the grain. Slicing against the grain is what makes tri-tip tender instead of chewy.
- Use a thermometer. Tri-tip goes from perfect to overdone fast. Pull it at 130F.
- Double the rub for a thicker Santa Maria bark.
Get FUMO
Ready to make this? Shop FUMO smoked seasoning
Made in Canada. Small-batch. Zero fillers. 100% flavour.
Made this recipe? Tag us on Instagram @spicoandsauco.