Sauces

Best Sauces for Tri Tip

Good tri tip doesn’t need sauce. But the right sauce, served alongside and not drowning the meat, can elevate the whole plate.

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Sauce Recipes

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Board Sauce for Tri Tip

Built directly on the cutting board before you slice. Butter, garlic, herbs. The meat juices mix in as you cut. Simple, dramatic, delicious.5 min1 batch

Santa Maria Salsa Roja

The traditional table salsa served at Santa Maria BBQs. Chunkier and simpler than restaurant salsa. The celery is the signature ingredient.20 min3 cups

Chimichurri for Tri Tip

The single best sauce for grilled tri tip. Bright, herbaceous and sharp with parsley, oregano, red wine vinegar, garlic and olive oil. Never cooked.15 min1 cup

Guacamole

Ripe avocado, lime, onion, cilantro, and serrano, mashed chunky. The cool, rich counter to smoky, charred tri tip. Serve it with sliced steak or tacos.15 min2 cups

Horseradish Cream Sauce

Sharp, creamy, and a classic steakhouse pairing for beef. Especially good with reverse sear or sous vide tri tip.5 min3/4 cup

Pico de Gallo

Fresh chopped tomato, onion, jalapeno, cilantro, and lime. The bright, crunchy salsa that finishes tri tip tacos, tortas, and burritos.15 min2 cups

Smoky BBQ Sauce for Tri Tip

Thinner and less sweet than rib sauce. Vinegar-forward with smoked paprika and ancho chile. Tangy enough to match lean beef and cut through the char.30 min2 cups

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 adds fresh herbs and a hit of vinegar. A smoky BBQ sauce adds sweetness. A horseradish cream adds heat and acidity. A board sauce, mixed into the resting juices right on the cutting board, seasons every slice as you cut. Pick the one that fits the meal you’re building, and pair it with the right wine or beer.

Pro 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.

Frequently Asked Questions

Does tri tip need sauce?

No. Good tri tip stands on its own with just a rub and proper cooking. Sauce is a condiment, not a requirement. Serve it on the side or drizzle lightly after slicing, never slathered on before cooking.

What is the best sauce for tri tip?

Chimichurri is the most versatile pairing. The fresh herbs and vinegar add brightness without covering the beef. Santa Maria salsa roja is the traditional choice. Horseradish cream adds heat and acidity. Board sauce, built on the cutting board with butter, herbs, and garlic, seasons every slice as you cut.

Should I put BBQ sauce on tri tip?

A smoky BBQ sauce can work as a light finish after slicing, but traditional Santa Maria style tri tip is never sauced with BBQ sauce. If you want sweetness, serve a small-batch BBQ sauce on the side. Never apply it before or during cooking. The sugar will burn over high heat.