A Santa Maria tri-tip marinade of spices and herbs makes this recipe spectacular. 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 when cooked properly, produces a very flavorful, incredibly juicy piece of beef.
Ingredients
- salt: 2 tsp
- black pepper: 2 tsp (freshly ground)
- garlic powder: 2 tsp
- ½ teaspoons paprika: 1 piece
- onion powder: 1 tsp
- rosemary: 1 tsp (dried)
- cayenne pepper: 0.25 tsp
- beef tri-tip roast: 1 piece (2 1/2 pound)
- red wine vinegar: 0.33333 cup
- vegetable oil: 0.33333 cup
- garlic: 4 clove (crushed)
- Dijon mustard: 0.5 tsp
Metric Conversion
Stages of cooking
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Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.
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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.
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Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.
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Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.
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Preheat an outdoor grill for high heat; lightly oil the grates.
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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. DOTDASH MEREDITH FOOD STUDIOS
