LOCAL DISHES

 Hello ladies and gents this is the Viking telling you that today we are talking about

Santa Maria Grilled Tri-Tip Beef

The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.

Prep: 20 mins

Cook: 25 mins

Additional: 4 hrs 30 mins

Total: 5 hrs 15 mins

Servings: 6

Yield: 6 servings

Ingredient 

• 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.

And as always have a chilled day from the Viking