Prep: 20 mins
Cook: 25 mins
Total: 5 hrs 15 mins
Additional: 4 hrs 30 mins
Servings: 6
Ingredients
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 ½ teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- ¼ teaspoon cayenne pepper
- 1 (2 1/2 pound) beef tri-tip roast
- ⅓ cup red wine vinegar
- ⅓ cup vegetable oil
- 4 cloves crushed garlic
- ½ teaspoon Dijon mustard
Directions
- Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.
- Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
- Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
- Remove beef from the refrigerator, uncover, and let sit at room temperature for 30 minutes.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste.
- Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total.
- An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Let rest for at least 10 minutes before slicing.
- Enjoy!