Santa Maria Grilled Tri-Tip Beef

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Preheat an outdoor grill for high heat; lightly oil the grates.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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).'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Let rest for at least 10 minutes before slicing.'}

📊 Nutrition Facts

Per serving (6 servings total)

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