Tri-tip - also called Santa Marla tri-tip, or a bottom sirloin tip roast - is flavorful and easy to cook on the grill. We like to season the meat with a dry rub made with fresh herbs. There are several well-made commercial spice mixes on the market now; if you need to save time, purchase one, adding minced garlic and fresh herbs to it.
- Spice Rub:
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Minced Fresh Rosemary
- 2 Tablespoons Gound Coriander
- 1 Tablespoon Sweet Hungarian Paprika
- 1 Tablespoon Celery Seed
- 1 Tablespoon Ground Mustard
- 1 Tablespoon Cracked Pepper
- 1 Tablespoon Kosher Salt
- 3-Pound Tri-Tip Roast
- 2 Tablespoons Olive Oil
In a small bowl, combine all The ingredients for the rub. Mix until well blended. Place the roast on a cutting board, brush it with the olive oil, and rub the entire surface of the meat with the spice mixture. Wrap in plastic and refrigerate for at least 1 hour or up to 24 hours
Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Place the roast on the center of the grill, cover the grill, and cook, turning once after 15 minutes, for a total of 30 minutes for medium rare. Remove from the grill and allow to rest 15 minutes before carving.
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