Cookwith

Name: Santa Maria Tri-Tip Steak with Salsa Fresca & Grilled Garlic Bread
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 10 oz tri-tip steak, trimmed of visible fat; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper; 1 tsp olive oil; 1 cup cherry tomatoes, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped (plus extra for garnish); 1 small jalapeño, seeded and minced; Juice of 1 lime (plus wedges for serving); 1/2 tsp sea salt (for salsa); 2 thick slices crusty sourdough bread (about 2.5 oz total); 1 clove garlic, peeled; 2 cups arugula, washed and dried

Santa Maria Tri-Tip Steak with Salsa Fresca & Grilled Garlic Bread

bretson

This Santa Maria Tri-Tip Steak is a California BBQ classic—smoky, boldly seasoned beef grilled for a charred crust and juicy, tender interior. The salsa fresca, with ripe tomatoes, bright lime, and fresh cilantro, provides a vibrant, herby counterpoint to the savory steak. A slice of garlicky grilled sourdough and peppery arugula round out the plate, keeping the meal balanced and light. This dish celebrates outdoor grilling season, pairing bold flavors with healthy, colorful sides for a California-inspired feast.

Ingredients

Instructions

Pat tri-tip steak dry. In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, oregano, and cayenne. Rub steak all over with olive oil, then coat generously with spice mix. Let sit at room temp while you prep salsa and grill.
For salsa fresca: In a bowl, combine diced cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and sea salt. Toss well and set aside to let flavors meld.
Heat a grill (or grill pan) to high. Grill tri-tip 4–5 minutes per side for medium-rare (internal temp 130°F), flipping once and rotating for even charring. Let rest 8 minutes under foil.
While steak rests, grill bread slices 1–2 minutes per side until crisp and marked. Rub each with garlic clove while still hot.
Slice tri-tip thinly against the grain. Arrange on plates with a handful of arugula, a slice of grilled garlic bread, and a generous spoonful of salsa fresca.
Garnish with extra cilantro and lime wedges. Serve immediately, enjoying the contrast of smoky steak, fresh salsa, peppery greens, and charred bread.