Try our delicious Grilled Tri-Tip Roast with Santa Maria Salsa. Our succulent Grilled Tri-Tip Roast with Santa Maria Salsa is sure to be a crowd-favorite.
What You Need
Original recipe yields 8 servings
2 Tbsp. each GEVALIA Espresso Roast and chili powder
1-1/2 tsp. each black pepper, garlic powder and kosher salt
1 beef loin tri-tip roast (2 lb.)
1 tomato, chopped
1 stalk celery, chopped
2 green onions, chopped
1/2 cup chopped fresh cilantro
1/4 cup KRAFT Olive Oil Vinaigrettes - Balsamic
2 Tbsp. chili powder
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Let's Make It
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
Mix coffee and seasonings until blended; rub evenly onto roast. Place on grate over unlit area; cover. Grill 20 min., monitoring for consistent grill temperature. Meanwhile, combine remaining ingredients; let stand at room temperature until ready to serve.
Turn roast; grill 10 to 12 min. or until 145ºF. Remove from grill. Let stand 10 min. before slicing. Serve with tomato mixture.
How to Carve the Roast
A tri-tip roast is shaped like a boomerang. For best results, partially slice the cooked roast against the grain on one side, then turn the roast and slice against the grain on the other side.
Depending upon where you live, the beef tri-tip roast might instead be labelled as one of the following cuts: California cut, bottom sirloin tip, triangle cut, bottom sirloin primal cut, Santa Maria cut, Newport steak or bottom sirloin butt. When in doubt, ask your butcher for assistance.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fiber 0.6531g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.