Santa Maria Grilled Tri-Tip Beef

Name: Santa Maria Grilled Tri-Tip Beef
Total time: 315
Yield: 6
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; 0.33333334326744 cup red wine vinegar; 0.33333334326744 cup vegetable oil; 4 cloves crushed garlic; 0.5 teaspoon Dijon mustard

Recipe by John Mitzewich from allrecipes.com

Dinner 5 Hr. 15 Mins.

Ingredients

6 servings

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2 teaspoons salt
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2 teaspoons freshly ground black pepper
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2 teaspoons garlic powder
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1.5 teaspoons paprika
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1 teaspoon onion powder
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1 teaspoon dried rosemary

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0.25 teaspoon cayenne pepper
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1 (2 1/2 pound) beef tri-tip roast
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0.33333334326744 cup red wine vinegar
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0.33333334326744 cup vegetable oil
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4 cloves crushed garlic
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0.5 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.