grilled tri tip with grilled potato salad

Santa Maria-Style Grilled Tri-Tip with Grilled Potato Salad

Last Updated on October 1, 2020

This recipe will take you through the steps to grill a savory tri-tip steak with a bonus potato salad recipe. This tender cut is easy to prepare with simple ingredients: salt, pepper, garlic powder, and olive oil—no fancy marinade or spicy rub required.

The potato salad is also quite easy to make, just char some potatoes as you grill your tri-tip.

grilled tri tip recipe

Grilled Tri-Tip (Santa Maria-style) with Grilled Potato Salad

4 from 6 votes
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Protein: Beef
Cut: Tri-Tip Roast
Diet: Dairy Free, Gluten Free, Keto
Course: Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 35 minutes
Servings: 4 Servings


Potato Salad

  • 3 med Yukon gold potatoes sliced to ½ thick inch slices
  • 3 tsp kosher salt
  • 3 tsp black pepper
  • 3 Tbsp olive oil
  • 3 ea scallion stalks chopped
  • 3 Tbsp sherry vinegar substitutions: red wine vinegar or balsamic vinegar


  • Set up a grill with one chimneys worth of charcoal off to the side.
  • Season tri-tip with oil, salt, pepper and garlic powder.
  • Add some wood chips to the charcoal.
  • Once wood is smoking, move wood chips to far side of grill and place tri-tip above the smoking chips. Turn tri-tip every 10 minutes or so.
  • Mix potatoes with 1 tsp olive oil, 1 tsp kosher salt, and 1 tsp black pepper
  • Place potatoes on hot side of grill and grill for 10-15 minutes, flipping every 2-3 minutes, or until potatoes are softened.
  • Remove potatoes from grill, add some more wood chips to charcoal and cover grill with vents open.
  • Chop potatoes and mix with remaining ingredients.
  • Once tri-tip reaches rare (115 f), sear over hot charcoal for 1-2 minutes per side.
  • Let tri-tip rest for 10-15 minutes before slicing against the grain.


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