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Grilled Tri-Tip with Oregon Herb Rub
Grilled Tri-Tip with Oregon Herb Rub
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
240 minutes
Enhance California tri-tip with dill, sage, and rosemary for a gourmet twist on the classic Santa Maria style. Perfect for grilling or smoking, this mouthwatering meat pairs beautifully with a fresh salad or in a delectable beef sandwich on French bread.
Ingredients:
  • 1 tablespoon salt
  • 1.5 teaspoons garlic salt
  • 0.5 teaspoon celery salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon dried dill
  • 0.25 teaspoon dried sage
  • 0.25 teaspoon crushed dried rosemary
  • 1 (2 1/2 pound) beef tri-tip roast
Instructions:
  • Combine salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Keep in an airtight container at room temperature until needed.
  • Dampen the roast with a towel, then gently apply the prepared rub. Refrigerate for at least 2 hours, or overnight, to let the flavors meld.
  • Heat up the grill outdoors on high heat and lightly oil the grate.
  • Sear the roast on all sides on the preheated grill until browned, then set aside. Adjust the grill for medium-low indirect heat by moving the coals to the outer edges.
  • Place the roast back on the grill, rotating occasionally, until it reaches the preferred medium-well doneness, approximately 1 1/2 hours. Take it off the grill and wrap it in aluminum foil. Rest for 10 minutes before slicing thinly across the grain for serving.

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