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These California beef cuts are given a rubdown with a savory spice blend, grilled over aromatic hickory wood, and mopped with a tangy Dijon and vinegar garlic sauce for a wood-fired twist on the classic Santa Maria-style tri-tip.
2 Teaspoon Kosher salt
2 Teaspoon freshly ground black pepper
2 Teaspoon garlic powder
2 Teaspoon paprika
1 Teaspoon onion powder
1 Teaspoon dried rosemary
1 Teaspoon cayenne pepper
1 (2-1/2 lb) beef tri-tip roast
1/3 Cup Red wine vinegar
1/3 Cup vegetable oil
4 Clove garlic, crushed
1/2 Teaspoon Dijon mustard
2 Teaspoon Kosher salt
2 Teaspoon freshly ground black pepper
2 Teaspoon garlic powder
2 Teaspoon paprika
1 Teaspoon onion powder
1 Teaspoon dried rosemary
1 Teaspoon cayenne pepper
1 (2-1/2 lb) beef tri-tip roast
1/3 Cup Red wine vinegar
1/3 Cup vegetable oil
4 Clove garlic, crushed
1/2 Teaspoon Dijon mustard
: 450 ˚F
: 450 ˚F
: 130 ˚F