Grilled Tri-Tip Roast with Santa Maria Salsa - Kraft Recipes Top
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Grilled Tri-Tip Roast with Santa Maria Salsa

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8 servings

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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.

Food Facts

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.


  • 8 servings

Healthy Living

Nutrition Bonus

This lean beef roast is served with a flavorful tomato mixture to make eating well taste great!

Nutritional Information

Serving Size 8 servings
Calories 170
Total fat 9g
Saturated fat 3.5g
Cholesterol 65mg
Sodium 400mg
Carbohydrate 3g
Dietary fiber 0.6531g
Sugars 1g
Protein 20g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 8 %DV

* 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.

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