Grilled Tri-Tip with Oregon Herb Rub
Description
Tri-tip first became popular in Santa Maria, CA. This grilled tri-tip with Oregon rub recipe adds dill, sage, and rosemary to the Santa Maria recipe.
Ingredients
•
1 tablespoon salt
•
1 1/2 teaspoons garlic salt
•
1/2 teaspoon celery salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon onion powder
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1/4 teaspoon paprika
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1/4 teaspoon dried dill
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1/4 teaspoon dried sage
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1/4 teaspoon crushed dried rosemary
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1 (2 1/2 pound) beef tri-tip roast
Directions
1
Combine salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl.
2
Lightly moisten roast with water using a damp towel, then pat with prepared rub. Refrigerate for the flavors to fully come together, 2 hours to overnight.
3
Preheat an outdoor grill for high heat and lightly oil the grate.
4
Sear roast on the preheated grill until brown on all sides, then transfer to a platter. Reset the grill for indirect medium-low heat (if using charcoal, move coals to the outside edges of the grill pit).
5
Return roast to the grill; cook, turning occasionally, until desired degree of doneness reached, about 1 ½ hours for medium-well. Transfer to a cutting board; cover with aluminum foil. Rest before carving against the grain into thin slices, 10 minutes.