Grilled Santa Maria Tri Tip March 01 2012

 


 

    2 to 2 1/2 lb beef tri-tip roast

    1 tablespoon fresh ground black pepper

    2 teaspoons salt

    1/2 tablespoon paprika

    1 teaspoon garlic powder

    1 teaspoon onion powder

    1 teaspoon dried rosemary

    1/4 teaspoon cayenne pepper

    1/2 tsp Dijon mustard or Uncle Jim's Famous hot pepper Mustard

    1/2 cup red wine

    1/3 cup olive oil

    4 cloves crushed garlic

 

Combine the 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.

 

Add the Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid and shake vigorously until emulsified.

 

Prepare your charcoal or gas barbecue grill. Place the tri-tip on the grill and brush with the oil and wine mixture. Turn every 3-4 minutes, basting generously each time. Grill for 25-30 minutes for medium-rare (internal temp of 135 degrees F.). 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 the tri-tip from the grill to a large platter. Let rest for 15 minutes before slicing in 1/4" thick pieces across the grain. Serve as you would any barbecued beef, but in California this is often served with tortillas and salsa.