Étapes

• Step 1

  Mix salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne together in a bowl.

  Ingrédients

  • 2 Teaspoon Sel

  • 2 Teaspoon poivre noir

  • 2 Teaspoon poudre d’ail

  • 2 Teaspoon paprika

  • 1 Teaspoon poudre d’oignon

  • 1 Teaspoon Romarin

  • 1 Teaspoon cayenne pepper

• Step 2

  Place tri-tip in a baking dish and coat on all sides with the rub. Cover the dish with plastic wrap and refrigerate for up to 4 hours.

  Ingrédients

  • 1  (2-1/2 lb) beef tri-tip roast

• Step 3

  Combine red wine vinegar, vegetable oil, crushed garlic and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

  Ingrédients

  • 1/3 Cup red wine vinegar

  • 1/3 Cup huile végétale

  • 4 Clove garlic, crushed

  • 1/2 Teaspoon moutarde de Dijon

• Step 4

  When ready to cook, set temperature to 450°F and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 5

  Remove the tri-tip from the fridge and place directly on grill grate. Brush with garlic-vinegar mop sauce.

• Step 6

  Cook meat for 15 minutes, flip and baste. Repeat the flip and baste process every 15 minutes for 30-40 minutes total or until the internal temperature reaches 130℉.

  00:40

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• Step 7

  Let rest 5-10 minutes before slicing. Enjoy!