Santa Maria Tri-Tip with Pistachio Pesto
This Santa Maria-style tri-tip is beautifully seasoned for a strong beef flavor, complemented perfectly by a nutty pistachio pesto that adds brightness without overwhelming the dish.
Equipment
- Air Fryer
- Blender
- Meat Thermometer
- Mixing Bowl
- Chef’s knife
Ingredients
Ingredients
- 1 kg Santa Maria tri-tip roast pat dry before seasoning
- 15 g Coarse salt for rub
- 10 g Black pepper for rub
- 2 cloves Garlic optional
- 15 ml Olive oil for brushing
- 50 g Pistachios for pesto
- 20 g Fresh basil for pesto
- 15 ml Lemon juice for pesto
- 30 ml Extra-virgin olive oil for pesto
- 20 g Grated parmesan optional, for pesto
- Salt for final seasoning
Instructions
- Start by patting the tri-tip dry and seasoning it generously with salt and black pepper (and garlic, if using). Let the meat rest at room temperature for 20–40 minutes.
- Preheat your air fryer to 200 °C. Cook the tri-tip for about 10–12 minutes, flipping halfway through, until it reaches an internal temperature of 54–57 °C for medium-rare. Let it rest for 5–10 minutes before slicing.
- For the pistachio pesto, blend pistachios, basil, and garlic until coarsely chopped. Add lemon juice, olive oil, and parmesan, and pulse until thick and spoonable. Season with salt to taste.
Notes
Tip: Slice the tri-tip against the grain to ensure tender pieces, and serve with pesto on the side for customizable flavor.