Grilled Tri-Tip with Oregon Herb Rub

posted by The King

Grilled Tri-Tip with Oregon Herb Rub

Rated:
Submitted By: CHIEFWMS
Photo By: LAFEMME83
Prep Time: 15 Minutes
Cook Time: 1 Hour 45 Minutes
Ready In: 4 Hours
Servings: 10
“Tri-tip is a California central coast specialty, claimed to have been first introduced in the
Santa Maria area. This recipe adds dill, sage, and rosemary to the basic Santa Maria
recipe. Tri tip is a flavorful cut of meat that really shines w hen it is slow grill-roasted or
smoked. Great w ith a green salad or layered onto French bread for a juicy beef
sandw ich.”
INGREDIENTS:
1 tablespoon salt
1 1/2 teaspoons garlic salt
1/2 teaspoon celery salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion pow der
1/4 teaspoon paprika
1/4 teaspoon dried dill
1/4 teaspoon dried sage
1/4 teaspoon crushed dried rosemary
1 (2 1/2 pound) beef tri-tip roast
DIRECTIONS:
1. Mix together the salt, garlic salt, celery salt, black pepper, onion pow der, paprika, dill,
sage, and rosemary in a bow l. Store in an airtight container at room temperature until
ready to use.
2. Use a damp tow el to lightly moisten the roast w ith w ater, then pat w ith the prepared
rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come
together.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Place the roast onto the preheated grill and quickly cook until brow n on all sides to
sear the meat, then remove. Reset the grill for medium-low indirect heat (if using
charcoal, move coals to the outside edges of the grill pit).
5. Return the roast to the grill, and cook, turning occasionally, until the desired degree of
doneness has been reached, about 1 1/2 hours for medium-w ell. Remove from the
grill and cover w ith aluminum foil. Allow to rest for 10 minutes before carving across
the grain in thin slices to serve.
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