The town of Santa Maria, California, is famous for its delicious grilled tri-tip. Tri-tip is a great piece of beef for the grill, and this West Coast barbecue favorite makes a nice change of pace from the more common Texas or Southern barbecue recipes. This recipe is best prepared when you have time, since it takes a few hours to let the rub soak into the meat - you will not regret the time spent preparing this! We purchased our grassfed tri-tip at the Farmer's Market in Salt Lake City and there's no doubt we will head back to purchase more this weekend!
•2 to 2 1/2 lb grassfed 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
•1/3 cup red wine vinegar
•1/3 cup vegetable oil
•4 cloves crushed garlic
Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a ziploc bag. Rub on to all surfaces of the tri-tip. Place in bag, seal 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 vinegar 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.
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