Santa Maria Grilled Tri-Tip Steak

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

Prepare all the ingredients.

Combine salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper in a mixing bowl.

Place the tri-tip in a glass baking dish and thoroughly coat it with the spice mixture. Cover the dish with plastic wrap and let it marinate in the fridge for 4 hours.

In a sealable container, combine vinegar, vegetable oil, crushed garlic, and Dijon mustard. Secure the lid and shake until all ingredients are well blended.

Place the tri-tip on the preheated grill and brush with the vinegar mixture. Grill for 4 minutes, then flip and baste. Continue flipping and basting every 4 minutes until the tri-tip firms up and reaches a reddish-pink, juicy center, about 25 to 30 minutes total. The internal temperature should reach 130°F (54°C) when checked with an instant-read thermometer.

Allow the tri-tip to rest for at least 10 minutes before slicing.

Nutritional Information (per serving)