Santa Maria-Style Grilled Tri-Tip Roast

Name: Santa Maria-Style Grilled Tri-Tip Roast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tsp Black Pepper; 0.25 tsp Cayenne Pepper; 0.5 tsp Dijon Mustard; 1 tsp Dried Rosemary; 4 cloves Garlic; 2 tsp Garlic Powder; 1 tsp Onion Powder; 1.5 tsp Paprika; 0.33 cup Red Wine Vinegar; 2 tsp Salt; 2.5 lb Tri-Tip Roast; 0.33 cup Vegetable Oil

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Sugar-Free Paleo 🦴Carnivore 🥩

Santa Maria-Style Grilled Tri-Tip Roast features a peppery rosemary-garlic rub that sears into a smoky crust while the meat stays tender and rosy inside. A bright garlic-vinegar baste adds tang that balances the beef’s richness, making each slice juicy and bold. Perfect for weekend cookouts or casual gatherings, it shines with simple sides like beans, salsa, and toasted bread.

Prep20 mins
Cook25 mins
Serves6
DifficultyMedium

1

Assemble the ingredients.
2

Mix salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.
3

Set the tri-tip in a glass baking dish and coat it on all sides with the spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
4

Add vinegar, vegetable oil, crushed garlic, and Dijon mustard to a sealable container. Cover and shake until the ingredients are combined.
5

Take the tri-tip out of the refrigerator. Leave it uncovered at room temperature for 30 minutes.
6

Preheat an outdoor grill to high heat; lightly oil the grates.
7

Set the tri-tip on the preheated grill and brush it with the vinegar mixture. Cook for 4 minutes, flip, and baste. Continue flipping and basting every 4 minutes until the tri-tip begins 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 register 130 degrees F (54 degrees C).
8

Let it rest for at least 10 minutes before slicing.