Recipe Details

Santa Maria Grilled Tri-Tip Beef

A Santa Maria tri-tip seasoned with Chef John's spectacular spice rub is grilled until the steak is black outside, deliciously juicy, and pink inside.

Makes:6 servings

Ingredients

2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1½ 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

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Directions

Prep:20 mCook:25 mReady:5 h 15 m

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.