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Nutritional Guidelines (per serving) | |
---|---|
522 | Calories |
30g | Fat |
9g | Carbs |
51g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 522 |
% Daily Value* | |
Total Fat 30g | 39% |
Saturated Fat 8g | 39% |
Cholesterol 152mg | 51% |
Sodium 893mg | 39% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 4% |
Protein 51g | |
Calcium 77mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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.
Ingredients
- 2 to 2 1/2 pound beef tri-tip roast
- 1 tablespoon black pepper (fresh ground)
- 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 teaspoon Dijon mustard
- 1/3 cup red wine vinegar
- 1/3 cup vegetable oil
- 4 cloves garlic (crushed)
Steps to Make It
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Gather the ingredients.
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Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a small bowl.
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Rub onto all surfaces of the tri-tip.
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Cover and refrigerate for 3 hours.
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Remove and let sit out for 30 minutes at room temperature.
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Add the Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid and shake vigorously until emulsified.
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Prepare your charcoal or gas barbecue grill.
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Place the tri-tip on the grill and brush with the oil and vinegar mixture.
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Turn every 3 to 4 minutes, basting generously each time.
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Grill for 25 to 30 minutes for medium-rare (internal temp of 135 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.
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Remove the tri-tip from the grill to a large platter.
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Let rest for 15 minutes before slicing in 1/4 inch thick pieces across the grain.
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Serve as you would any barbecued beef, but in California, this is often served with tortillas and salsa. Enjoy!
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