Santa Maria Tri-Tip

Santa Maria Tri-Tip

• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 2 teaspoons onion powder
• 2 teaspoons rosemary
• 2 teaspoons cayenne
• 1 beef tri-tip 
• 1/3 cup red wine vinegar
• 1/3 up olive oil
• 1 tablespoon garlic, minced
• 2 teaspoons whole grain dijon mustard

1. In a small bowl mix the firs seven ingredients. Coat the try-tip with the spice mix and refrigerate for 1-4 hours.
2. To make the mop sauce, combine the red wine vinegar, olive oil, garlic and dijon. Set aside.
3. When ready to cook, remove the tri-tip from the fridge and rest on the counter while the grill preheats. Preheat the Traeger grill to 450-500°F.
4. Place the tri-tip directly on the grill grates, brush with the mop sauce. Flip and brush with the mop sauce every 5-7 minutes until the internal temperature reached 130°F for medium-rare, about 20 minutes depending on the size of your tri-tip.
5. Remove the tri-tip from the grill and rest for 10 minutes before slicing. Serve with rice, charred veggies and chimichurri sauce.