Santa Maria Grilled Tri-Tip Beef Recipe

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 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.