Categories: Steak
Ingredients
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 1/2 tsp paprika
- 1 tsp onion powder
- 1 tsp dried rosemary, crushed
- 1/4 tsp cayenne
- 2 1/4 to 2 3/4 lb. beef tri-tip roast
- 1/3 cup red wine vinegar
- 1/3 cup vegetable oil
- 4 garlic cloves, crushed
- 1/2 tsp Dijon
Directions
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Stir together salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne in a small bowl. Coat beef on all sides with spice mixture. Chill, covered, 4 hours.
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Shake together vinegar, oil, crushed garlic and mustard in a small mason jar until well blended. Uncover beef and let stand at room temp 30 minutes.
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Arrange coals on one side of a charcoal grill. Place a disposable drip pan on the other side. Preheat to medium-high heat and lightly oil grate. Grill beef on grate directly over coals, covered, until well browned, about 5 minutes per side. Slide beef over drip pan. Brush with garlic-vinegar mixture. Cover grill and cook about 25 minutes, or until cooked to your liking, turning and basting with garlic-vinegar mixture every 8 minutes. Let rest at least 10 minutes before slicing.