Marinade for 1 Tri Tip 
1/2 cup Olive Oil 
1 Onion, quartered
3 Tbsp Garlic, Chopped 
1 bunch Thyme, chopped 
1/4 cup Balsamic Vinegar 
1 Tbsp Onion Powder 
1 Tbsp Garlic Powder
1/4 tsp Cayenne 
1/4 tsp Red Pepper Flakes 
Salt and Pepper, to taste 

Combine all ingredients in a large mixing bowl. Cover the Tri Tip with the marinading liquid, and let sit for 6 hours. Season TriTip with salt and pepper. Grill Tri Tip to medium doneness, using herbs on the grill as desired. 

 Rosemary Aioli 
2 Egg Yolks 
1 Tbsp Lemon Juice 
2 Garlic Cloves 
1 cup Olive Oil 
1 cup Canola Oil 
1/3 cup Fresh Rosemary Leaves, rough chopped 
Salt, to taste 

Heat canola oil and rosemary over low heat, making sure not to let boil. Remove the infused oil from heat and let cool, strain the oil. Separate egg yolks. Combine yolks, lemon juice, and garlic in a medium sized bowl. Whisk until combined. Slowly add in the olive oil and infused canola oil while continuously whisking. Season to taste. 

 Pico de Gallo 
3 Roma Tomatoes, sliced 
1 Jalapeno, diced 
1/2 Red Onion, diced 
1/2 bunch Cilantro, cleaned and chopped 
1-2 Limes, juiced 
Salt, to taste 

In a medium sized bowl, toss all ingredients with lime juice and salt. 

 Santa Maria Tri Tip Tartines 
Grilled and sliced Tri Tip 
1 heart of Romaine Lettuce 
Sliced Sourdough Bread, cut 3/4 inch thick 
Rosemary Aioli 
Pico de Gallo 

Grill sourdough bread on both sides. Evenly spread rosemary aioli on the grilled bread. Arrange sliced tri tip on the toasted and dressed bread. Arrange 2 leaves of lettuce over the tri tip, and spoon pico de gallo into the romaine leaves. Finish with salt and pepper.