Ingredients:
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 2 teaspoons and ⅐ teaspoon paprika
- 1 teaspoons and ½ teaspoon onion powder
- 1 teaspoons and ½ teaspoon dried rosemary
- ⅜ teaspoon cayenne pepper
- 1 (2 1/2 pound) beef tri-tip roast
- ½ cup red wine vinegar
- ½ cup vegetable oil
- 6 cloves crushed garlic
- ¾ teaspoon Dijon mustard
Directions:
- Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours. Step 1
- Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients. Step 2
- Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes. Step 3
- Preheat an outdoor grill for high heat, and lightly oil the grate. Step 4
- Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm 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. Step 5