Grilled Santa Maria Tri Tip
This tri-tip beef roast is coated with a savory blend of spices then grilled to perfection.
- 1 T Freshly Ground Black Pepper
- 2 tsp Salt
- ½ T Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Rosemary
- ¼ tsp Cayenne Pepper
- 1 Tri Tip Roast, 2–3lb
- ½ tsp Dijon Mustard
- ⅓ cup Red Wine Vinegar
- ⅓ cup Vegetable Oil
- 4 Garlic Cloves
Ingredient Facts and Health Benefits
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- Combine 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. Combine mustard, vinegar, vegetable oil and crushed garlic in a jar with a lid and shake vigorously until emulsified. Prepare charcoal or gas grill.
Place meat on grill and brush with oil and vinegar mixture. Turn every 3 to 4 minutes, basting generously each time. Grill 25 to 30 minutes for medium-rare (internal temp of 135F.). 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 meat from grill to a large platter. Let rest 15 minutes before slicing in 1/4-inch thick pieces across the grain. Serve as you would any barbecued beef, but in California this is often served with tortillas and salsa.