Preparation

Prep Time: 60min | Cook Time: 41min

For the Tri-Tip:

1. Season Tri-Tip with Tony’s Butcher’s Salt. Rub salt mixture into meat.
2. Place Tri-Tip in a plastic bag and pour in entire bottle of Tony’s Santa Maria Marinade. Close bag and make sure that entire Tri-Tip has been coated in marinade.
3. Refrigerate for at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
4. When ready to cook, preheat a grill to medium-high heat.
5. Place Tri-Tip on grill and sear one side for 6-8 minutes, checking for flare-ups.
6. Turn Tri-Tip over and sear the other side for an additional 6-8 minutes.
7. Reduce temperature to low and move Tri-Tip to the cool side of your grill.
8. Turn Tri-Tip and continue cooking for 8-10 minutes, or until a reliable meat thermometer reads 130° when inserted into the thickest part of the meat.
9. Remove from grill and let Tri-Tip rest 15 minutes before slicing against the grain.

For the White Bean Salad:

1. While roast is cooking, combine beans, tomatoes, onion, dressing, salt, and pepper together in a medium bowl.
2. Toss to incorporate all ingredients.
3. Top with fresh basil for a pop of color and added flavor.

Note: The longer you let the bean salad sit, the better the flavor gets, but you can eat it right away! If serving cold, add a little extra salt to amp up the flavor. If serving at room temperature, taste the bean salad to gauge how much seasoning to add.