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Tri Tip

Tri Tip

  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main


  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon cayenne pepper
  • 1 2 1/2 pound beef tri-tip roast
  • 1/3 cup red wine vinegar
  • 1/3 cup vegetable oil
  • 4 cloves garlic, crushed
  • 1/2 teaspoon Dijon mustard


  1. In a medium bowl, stir together the salt, black pepper, garlic powder, paprika, onion powder, rosemary and cayenne pepper.
  2. In a 9×13-inch glass baking dish, place the beef in the center. Coat the beef with the spice mixture. Cover the dish with plastic wrap, and refrigerate, at least 4 hours.
  3. In a large sealable plastic bag, add the vinegar, vegetable oil, crushed garlic and Dijon mustard. Shake to combine.
  4. Transfer the beef from the refrigerator, uncover, and allow to stand at room temperature for 30 minutes.
  5. Prepare an outdoor grill over high heat. Place the meat on the grill. Brush with the garlic-vinegar mixture.
  6. Cook the meat for about 4 minutes, then flip and baste. Repeat this process until the beef reaches an internal temperature of 130 degrees F, about 30 minutes.