Smoked Tri-Tip Prepared with Arizona Sonoran SW Desert Blend Olive Oil

A well-trimmed tri-tip, a smoky spice crust, and a bright finish of lime make this roast feel lively from the first slice. Arizona Sonoran SW Desert Infused Olive Oil Blend brings cumin, chili powder, cilantro, and lime zest into the beef so the crust tastes layered, earthy, and just a little tangy. It is the kind of dinner that works for a relaxed weekend cook, a backyard gathering, or a Sunday table when you want something with real presence.

Garden Infuzions

Smoked Tri-Tip Prepared with Arizona Sonoran SW Desert Blend Olive Oil

Smoky tri-tip gets a bold Southwest edge from Arizona Sonoran SW Desert Infused Olive Oil Blend, garlic, lime, and warm spices for a deeply savory roast that slices beautifully for dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 1/2 pounds tri-tip roast
• 3 tablespoons Arizona Sonoran SW Desert Infused Olive Oil Blend
• 1 tablespoon kosher salt
• 1 1/2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1 small yellow onion sliced
• 2 cloves garlic minced

Equipment

• 1 Smoker Set for indirect heat at 225 F
• 1 Instant-read thermometer Check the center temperature
• 1 Mixing bowl For the seasoning blend
• 1 Cutting board Rest and slice the roast
• 1 Sharp knife Slice against the grain
• 1 Small spoon Mix the seasoning

Method

 

Instructions

1. Pat the tri-tip dry with paper towels and set it on a board with the fat cap facing up.
2. In a small bowl, mix the kosher salt, black pepper, garlic powder, onion powder, cumin, chili powder, and smoked paprika.
3. Rub the tri-tip all over with the Arizona Sonoran SW Desert Infused Olive Oil Blend, then season evenly with the spice mixture.
4. Let the roast rest at room temperature for 20 to 30 minutes while the smoker heats to 225 F.
5. Place the sliced onion in the smoker-safe pan or on the smoker floor if your setup allows, then set the tri-tip on the grate over indirect heat.
6. Smoke the tri-tip until the thickest part reaches 125 F for medium-rare, about 60 to 75 minutes depending on size and smoker temperature.
7. Transfer the roast to a cutting board and rest it for 15 to 20 minutes.
8. Finish with lime juice and chopped cilantro, then slice thinly against the grain and serve right away.

Notes

Tri-tip can vary in shape, so always trust the thermometer more than the clock. If you want a little more surface color, sear the roast briefly over direct heat after smoking and before resting. The featured blend carries the Southwest profile, so keep the seasoning balanced and let the beef stay the star.

Tried this recipe?

Let us know how it was!

Recipe Tips

Let the tri-tip sit with the seasoning long enough for the surface to dry slightly before it hits the smoker; that helps build a better crust. For the cleanest slices, rest the roast before cutting and slice against the grain.

Serving Suggestions

Serve this tri-tip with grilled onions, charred peppers, roasted potatoes, or a crisp chopped salad. It also makes excellent sandwich meat the next day with a little extra olive oil and lemony greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm slices gently so they stay juicy and easy to serve.

Variations

Try the same method with flank steak or sirloin roast for a smaller cut. You can also add a pinch of smoked paprika to the rub if you want a deeper barbecue-style edge.

Related Garden Infuzions Recipes

Explore more recipe ideas at gardeninfuzions.com/recipes/ for more blend-driven dinners, roasts, and flavor-packed cooking inspiration.