Value and Versatility

Santa Maria Tri-Tip

This Santa Maria Tri-Tip recipe from Chef Tim Hollingsworth features white wine roasted garlic and served with wilted spinach and otium potatoes. It might be hard with a recipe this good, but save some leftover Tri-Tip for an additional recipe!


  • 1 Beef Tri-Tip (3 - 4 Pounds)


  • 1/2 Cup Olive Oil 
  • 1/2 Onion, Quartered 
  • 3 TBSP Garlic, Chopped 
  • 1 TBSP Fresh Thyme, Chopped 
  • 1/4 Cup Balsamic Vinegar 
  • 1 TBSP Onion Powder 
  • 1 TBSP Garlic Powder 
  • 1/4 Tsp Cayenne Pepper
  • 1/4 Tsp Red Pepper Flakes 
  • Salt And Pepper, To Taste

White Wine Roasted Garlic:

  • 1/3 Cup Olive Oil 
  • 1 Cup Peeled Garlic Cloves 
  • 1/2 Tsp Salt 
  • 1 Cup White Wine

Wilted Spinach:

  • 1 lb Spinach
  • 3 TBSP Olive Oil
  • White Wine Roasted Garlic (Recipe Below)
  • Salt And Pepper, To Taste

Otium Potatoes:

  • 1 lb Dutch Yellow Potatoes
  • 1 Sprig Thyme
  • 1 Tsp Kosher Salt
  • 1/4 Cup Grape Seed Oil
  • 4 TBSP Butter
  • 2 Sprigs Thyme 
  • 2 Cloves Garlic

Potato Seasoning:

(You may not use the entirety of all of the ingredients. You will use them to season to taste)

  • 1 TBSP Chopped Shallots
  • 1 Lemon (for juice and zest) 
  • 1 TBSP Aleppo Pepper or Cayenne Pepper 
  • 1 Tsp Freshly Ground Black Pepper 
  • 1 TBSP Fleur De Sel or Kosher Salt 
  • 1 TBSP Chopped Parsley 
  • Salt And Pepper



  1. Combine all ingredients in a large mixing bowl.
  2. Cover the Tri-tip with the marinating liquid, and let sit for 6 hours, or overnight.
  3. Season Tri-tip with salt and pepper. Grill the meat to 140°F and let rest until internal temperature reaches 145°F as measured by a meat thermometer.

White Wine Roasted Garlic:

  1. Heat a small sauté pan. Add oil, garlic and salt. Cook on medium-to-medium low heat for 6-10 min or until golden brown in color.
  2. Add white wine and cook for 15 minutes in the oven at 350°F or until wine is cooked out and you are only left with oil and garlic.

Wilted Spinach:

Otium Potatoes:

  1. In a small pot cover the potatoes with cold water. Add salt and thyme and slowly cook over medium heat. Adjusting temperature as needed. It should be at a low simmer. Cook until potatoes are fork tender. Drain and cool.
  2. Smash potatoes with the palm of your hand until slightly flattened. Heat up a large skillet and add grape seed oil. Add potatoes season with salt and pepper and cook until you have color flipping to achieve color on both sides.
  3. Next add butter, thyme and crushed garlic. Gently shake the pan causing the butter to be foamy and continue to cook until golden and crispy. Make sure you adjust the heat, so the butter is foaming but not burning.
  4. Drain potatoes and season with the remainder of ingredients to taste. 


Repurpose the leftover Tri-Tip to make Chef Tim Hollingsworth's Tri-Tip Open-Faced Sandwich


Nutrition information per serving, 6 servings: 838 Calories; 54 g Total Fat (14.6 g Saturated Fat; 0.3 g Trans Fat; 9.6 g Polyunsaturated Fat; 26.7 g Monounsaturated Fat); 172 mg Cholesterol; 716 mg Sodium; 32.5 g Total Carbohydrate; 5.1 g Dietary Fiber; 2.8 g Total Sugars; 0 g Added Sugars; 58 g Protein; 240 mg Calcium; 7.4 mg Iron; 1,322 mg Potassium; 0.0 mcg Vitamin D; 0.5 mg Riboflavin; 22.4 mg Niacin; 1.7 mg Vitamin B6; 3 mcg Vitamin B12; 516 mg Phosphorus; 10.5 mg Zinc; 65.3 mcg Selenium; 224.7 mg Choline

Value and Versatility
Chef tim hollingsworth