Santa Maria Grilled Tri-Tip Beef

Step 1
Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.

Step 2
Place tri-tip in a glass baking dish and coat on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Step 3
Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.

Step 4
Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.

Step 5
Preheat an outdoor grill for high heat; lightly oil the grates.

Step 6
Place tri-tip on the preheated grill and brush with vinegar mixture. Cook for 4 minutes, flip, and baste. Flip and baste every 4 minutes until tri-tip starts to firm up 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.