Sauce Philosophy
Tri tip is not pulled pork. It doesn’t need sauce to be complete. If your rub is right and your cook is dialed in, the meat stands on its own. The sauces here are meant to be served on the side or drizzled lightly after slicing - never slathered on before cooking (that’s a glaze, and most of these would burn).
Think of sauce as a condiment, not a crutch. A bright chimichurri cuts through the richness of the beef. A smoky BBQ sauce adds sweetness. A horseradish cream adds heat and acidity. A board sauce built directly on the cutting board creates drama and flavor in real time. Pick the one that fits the meal you’re building.
Tip
Spoon chimichurri and other vinegar-based sauces over sliced tri tip right before serving. The acid will discolor the meat surface if it sits too long, so don’t dress it in advance. For board sauce, use a wooden cutting board - wood absorbs and holds the juices better than plastic.