Ingredients

• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 1.5 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• 0.25 teaspoons cayenne pepper
• 1 , 2 1/2 pound
• 0.33 cups red wine vinegar
• 0.33 cups vegetable oil
• 4 cloves crushed garlic
• 0.5 teaspoons Dijon mustard

Instructions

1. 1 Gather the ingredients.
2. 2 Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.
3. 3 Place tri-tip in a glass baking dish and coat on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
4. 4 Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.
5. 5 Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.
6. 6 Preheat an outdoor grill for high heat; lightly oil the grates.
7. 7 Place tri-tip on the preheated grill and brush with vinegar mixture. Cook for 4 minutes, flip, and baste. Flip and baste every 4 minutes until tri-tip starts to firm up 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).
8. 8 Let rest for at least 10 minutes before slicing.

Nutrition per serving