Santa Maria Grilled Tri-Tip Recipe

Ingredients

• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 1.5 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• 0.25 teaspoon cayenne pepper
• 1 (2 1/2 pound) beef tri-tip roast
• 0.33 cup red wine vinegar
• 0.33 cup vegetable oil
• 4 cloves crushed garlic
• 0.5 teaspoon Dijon mustard

Instructions

1. Prepare all ingredients for the recipe.
2. In a mixing bowl, combine salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper.
3. Place the tri-tip in a glass dish and generously coat with the prepared spice mixture. Cover with plastic wrap and refrigerate for at least 4 hours to allow the flavors to penetrate.
4. In a sealable container, mix vinegar, vegetable oil, crushed garlic, and Dijon mustard. Seal the container and shake well until the ingredients are thoroughly combined.
5. Remove the tri-tip from the refrigerator and let it sit at room temperature, uncovered, for approximately 30 minutes before grilling.
6. Preheat your outdoor grill to high heat and lightly oil the grill grates to prevent sticking.
7. Place the tri-tip on the preheated grill and brush with the vinegar mixture. Grill for 4 minutes, then flip and baste. Continue to flip and baste every 4 minutes until the tri-tip feels firm and the center is reddish-pink and juicy, approximately 25 to 30 minutes total. Use an instant-read thermometer to ensure the internal temperature reaches 130 degrees F (54 degrees C).
8. Allow the grilled tri-tip to rest for a minimum of 10 minutes before slicing and serving.

Nutrition

• Calories: 452 kcal
• Fat Content: 24 g
• Fiber Content: 1 g
• Sugar Content: 0 g
• Sodium Content: 855 mg
• Protein Content: 53 g
• Cholesterol Content: 166 mg
• Carbohydrate Content: 4 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g