Santa Maria Grilled Tri-Tip Beef
Description
A Santa Maria tri-tip seasoned with Chef John's spectacular spice rub is grilled until the steak is black outside, deliciously juicy, and pink inside.
Ingredients
•
2 teaspoons salt
•
2 teaspoons freshly ground black pepper
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2 teaspoons garlic powder
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1 1/2 teaspoons paprika
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1 teaspoon onion powder
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1 teaspoon dried rosemary
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1/4 teaspoon cayenne pepper
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1 (2 1/2 pound) beef tri-tip roast
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1/3 cup red wine vinegar
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1/3 cup vegetable oil
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4 cloves crushed garlic
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1/2 teaspoon Dijon mustard
Directions
1
Gather the ingredients.
2
Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.
3
Place tri-tip in a glass baking dish and coat on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
4
Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.
5
Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.
6
Preheat an outdoor grill for high heat; lightly oil the grates.
7
Place tri-tip on the preheated grill and brush with vinegar mixture. Cook for 4 minutes, flip, and baste. Flip and baste every 4 minutes until tri-tip starts to firm up and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
8
Let rest for at least 10 minutes before slicing.