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Appetizer Week Night Meals Salad Side Dish Main Dish

Santa Maria Tri-Tip with White Bean Salad

  • Ready Time: 101min
    No Reviews
  • Prep Time: 60min
    Cuisine: American
  • Cook Time: 41min
    Special: Kid FriendlyPrice Per ServingLow FatRefrigeratedDairy-Free
  • Serves: 3-4
    Prep Method: GrilledInstant
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For the Tri-Tip:

  • 1 Beef Tri-Tip (2+ LBs works great so you have leftovers!)
  • 1 Bottle of Tony's Santa Maria Marinade
  • Tony's Butcher's Salt, to taste (we recommend the Garlic Pepper!)

For the White Bean Salad:

  • 1 15oz. Can of Cannellini beans, drained and rinsed
  • 1-2 Local or Homegrown Tomatoes, chunked
  • 1 Small Red Onion, thinly sliced
  • 1/4 Cup Earth & Vine Lemon Rosemary Marinade & Dressing (more or less to taste)
  • Kosher Salt, to taste
  • Pepper, to taste
  • 2-3 Fresh Basil leaves, to taste

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.


Recipe by: Tri-Tip: Tony's Meats & Market. White Bean Salad: Jessica Wolford

This recipe is perfect for a quick dinner during the Summer months and the easy, refreshing bean salad is a quick side to throw together for those backyard BBQs using ingredients you have at home!


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