Grilled Santa Maria Tri-Tip
Mark Boughton/styling: Teresa Blackburn
- Yield: 6 servings
- Prep: 210 mins
- Cook: 30 mins
Ingredients
- 1tablespoon fresh ground black pepper
- 2teaspoons salt
- 1/2tablespoon paprika
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1teaspoon dried rosemary
- 1/4teaspoon cayenne pepper
- 2 to 2 1/2pounds beef tri-tip roast
- 1/2teaspoon Dijon mustard
- 1/3cup red wine vinegar
- 1/3cup vegetable oil
- 4 garlic cloves, crushed
Instructions
- Combine black pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a small bowl. Rub on to all surfaces of the tri-tip. Cover and refrigerate for 3 hours. Remove and let sit out for 30 minutes at room temperature. Combine mustard, vinegar, vegetable oil and crushed garlic in a jar with a lid and shake vigorously until emulsified. Prepare charcoal or gas grill.
- Place meat on grill and brush with oil and vinegar mixture. Turn every 3 to 4 minutes, basting generously each time. Grill 25 to 30 minutes for medium-rare (internal temp of 135F.). The outside of the roast will get very dark and develop a charred crust—this is desired and one of the signature characteristics of this barbecue recipe. Remove meat from grill to a large platter. Let rest 15 minutes before slicing in 1/4-inch thick pieces across the grain. Serve as you would any barbecued beef, but in California this is often served with tortillas and salsa.
Nutritional Info *per serving
- Calories 334
- Fat 21g
- Cholesterol 65mg
- Sodium 869mg
- Carbohydrate 2g
- Fiber 1g
- Protein 33g