- Serves: 1 Tri-Tip
- Prep Time: 25.5 hours
- Cook Time: 30-35 minutes
- Basting Sauce
- 2 Garlic Cloves
- 1/2 tsp. Salt
- 1/2 c. Canola Oil
- 1/2 c. Red Wine Vinegar
- 1 (3 lb.) Choice Trimmed Tri-Tip
- 2 tbsp. Kosher Salt
- 1 tbsp. Black Pepper
- 2 tbsp. Garlic Powder
- 2 tbsp. Onion Powder
- 1 tsp. Cayenne Pepper
- 1 tsp. Fresh Rosemary, finely chopped
- Tomato Salsa & Pinquito Beans (for serving)
To make the basting sauce, smash the garlic with flat of a knife then sprinkle with salt. Crush garlic into a rough paste using the flat of a knife, then whisk together with oil and vinegar in a non-reactive bowl. Cover tightly and refrigerate for a t least 24 hours or up to 5 days.
When ready to grill, mix salt, black pepper, garlic powder, onion powder, cayenne, and rosemary in a small bowl. P[lace tri-tip in a large non-reactive bowl and baste all over with 1/4 cup of basting sauce, then sprinkle with spice mixture. Massage spices into meat, then refrigerate uncovered for 1 hour followed by 20 minutes at room temperature.
Preheat grill on high on one side only. Lightly oil grate, then place tri-tip on hottest part of grill to sear, turning once. Move tri-tip to unlit side and cover. Allow tri-tip to roast on grill for 30 to 35 minutes, basting every 5 minutes with basting sauce. Allow finished tri-tip to rest for at least 5 minutes.
To serve, thinly slice rested tri-tip against the grain and plate with pinquito beans and tomato salsa.