Chef's notes
Most Santa Maria tri tip roast recipes call for red wine vinegar and dijon mustard. I prefer other ingredients in place of those, but should you like those flavors and textures, they are more traditional.
Keep in mind when cooking and slicing, that the grain of tri-tip runs in 3 directions and the meat is unevenly thick. Pulling the roast when the thin end achieves well done, the thicker end will be a nice medium rare. When slicing, change direction to cut against the grain as you transition through for the most tender outcome.
Details
- ⏲️ Prep time: 10 minutes
- 🍳 Cook time: 1 hour ( with grill heating time)
- 🍽️ Servings: 4-6
Ingredients
- 1.5 - 2 lb Tri-Tip Roast
- 1 Tbsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Cayanne Pepper ( substitute all or some with smoked paprika for a milder taste)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Tbsp Rosemary
- 2 Tbsp Stone Ground Mustard
- 1 Tbsp Rice Vinegar
- 2-3 Cloves Garlic, Minced
Directions
- Mix all dry spices.
- Pat the roast dry and coat on all sides with seasdoning mix.
- Cover loosely and allow to sit in fridge for 8-12 hours.
- Preheat grill to 475 degrees F, allow meat to sit at room temp during this process.
- Mix vinegar, mustard, and minced garlic.
- Place meat on hot grill, fat side down and coat the upward side with mustard mix
- Grill approximately 7-10 minutes.
- Flip meat, repeat coating and grilling.
- Flip once more and grill for 2-3 minutes to caramelize the glaze and until the fat begins to render.
- Remove from grill and let the roast rest for 5 minutes before slicing,
- Serve with grilled veggies or any side of your choice. This is a bit spicy so it goes well with a salsa fresca and tortillas, too.