Description
The town of Santa Maria, California, is home to one of America’s most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.
Ingredients
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 ½ teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- ¼ teaspoon cayenne pepper
- 1 (2 1/2 pound) beef tri-tip roast
- ⅓ cup red wine vinegar
- ⅓ cup vegetable oil
- 4 cloves crushed garlic
- ½ teaspoon Dijon mustard
Instructions
- Stir salt
- black pepper
- garlic powder
- paprika
- onion powder
- rosemary
- and cayenne pepper together in a bowl.
- 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.
- Combine vinegar
- vegetable oil
- crushed garlic
- and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.
- Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.
- Preheat an outdoor grill for high heat; lightly oil the grates.
- 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). Let rest for at least 10 minutes before slicing.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 5 hrs 15 mins
Servings: 6