|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|*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.
- 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
- 1/3 cup red wine vinegar
- 1/3 cup vegetable oil
- 4 cloves crushed garlic
- Gather the ingredients.
- Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a small bowl. Rub onto 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 vinegar mixture. Turn every 3-4 minutes, basting generously each time. Grill for 25-30 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.
- 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.