Ingredients
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons paprika
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried oregano
- 1/4 teaspoon chipotle powder
- 2 1/2 pounds beef tri-tip roast
- 5 tablespoons red wine vinegar
- 5 tablespoons vegetable oil
- 4 cloves garlic crushed
- 1/2 teaspoon Dijon mustard
- Chimichurri for serving (optional)
Instructions
- Mix the kosher salt, freshly ground black pepper, garlic powder, onion powder, paprika, dried rosemary, oregano, and chipotle powder in a bowl. Rub the mixture evenly over the tri-tip roast. Cover with plastic wrap and refrigerate for at least 4 hours to let the flavors develop.
- In a small bowl, whisk together the red wine vinegar, vegetable oil, crushed garlic, and Dijon mustard. Set aside for basting during grilling.
- Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the grill to high heat (about 400°F) and oil the grates. Place the tri-tip on the grill and brush with the vinegar mixture.
- Cook for 4 minutes, flip, and baste. Repeat every 4 minutes until the tri-tip firms up and is reddish-pink and juicy in the center, about 25 to 30 minutes total. An instant-read thermometer should read 130°F.
- Remove the roast from the grill and let it rest for 10 minutes. Slice the tri-tip against the grain and serve with chimichurri if desired.
