SERVES 4 TO 6
1 tri-tip roast (about 2½ pounds)
4 medium cloves garlic, minced or grated on a Microplane (about 4 teaspoons)
Kosher salt and freshly ground black pepper
1 recipe Santa Maria–Style Salsa (recipe follows)
- Light a chimneyful of coals and wait until they’re covered with gray ash, then spread evenly on one half of the grill grate. Set the cooking grate in place, cover the grill, and allow to preheat for 5 minutes. Or, if using a gas grill, heat one set of burners to high and leave the others off. Clean and oil the grilling grate.
- Rub the roast all over with the garlic and season well with salt and pepper. Place on the cooler side of grill, cover, and cook, turning and flipping occasionally, until into the thickest part of the roast registers 105° to 110°F on an instant-read thermometer, 20 to 30 minutes. If using a charcoal grill and the coals are no longer hot, remove the roast from the grill, add another 4 cups of coals, and wait 5 minutes for them to heat up, then return the meat to the hot side of the grill.
- Continue to cook, turning the roast regularly, until it is well charred on the exterior and the center registers 120° to 125°F, 5 to 8 minutes longer. Transfer to a cutting board and let rest for 10 minutes, then thinly slice the meat and serve with the salsa.
Santa Maria–Style Salsa
MAKES ABOUT 4 CUPS
2 large ripe tomatoes, diced (about 2½ cups)
1 stalk celery, peeled and diced (about ½ cup)
4 scallions, chopped (about ½ cup)
1 California chile (poblano or Hatch can be substituted), diced (about ½ cup)
¼ cup chopped fresh cilantro
2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
- Combine the tomatoes with ½ teaspoon salt in a colander and toss to coat. Set the colander in the sink and let sit for 30 minutes.