• 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

  • Step 1

    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.


  • Step 2

    Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

  • Step 3

    Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

  • Step 4

    Preheat an outdoor grill for high heat, and lightly oil the grate.

  • Step 5

    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.

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