Santa Maria-style tri-tip
Santa Maria-style tri-tip is a grilled beef dish originating from California's Central Coast, specifically the Santa Maria Valley. It features a tri-tip cut seasoned with a simple rub of salt, pepper, and garlic, then grilled over red oak wood for a distinct smoky flavor. It is traditionally served with local sides like pinquito beans, salsa, and garlic bread.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with virtually no carbohydrates. It provides significant amounts of iron, zinc, and B vitamins, particularly B12. A typical 4-ounce serving of the grilled meat contains approximately 250-300 calories.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 45 g |
| Carbs | 2 g |
| Fat | 26 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 850 mg |
| Potassium | 600 mg |
| Iron | 4.5 mg |
| Zinc | 9 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 12 mg |
| Vitamin B6 | 0.8 mg |
| Phosphorus | 350 mg |
| Selenium | 45 mcg |
Per 1 serving (170 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it is the centerpiece of a traditional Santa Maria-style barbecue, a communal outdoor cooking tradition recognized as California's official state barbecue. Nutritionally, the tri-tip cut is a leaner, more flavorful alternative to other beef cuts when trimmed and grilled properly.
