Grilled Tri-Tip with Oregon Herb Crust

Name: Grilled Tri-Tip with Oregon Herb Crust
Total time: 240 min
Yield: 2
Ingredients: 1 Tbsp salt; 1.5 tsp garlic salt; 0.5 tsp celery salt; 0.25 tsp ground black pepper; 0.25 tsp onion powder; 0.25 tsp paprika; 0.25 tsp dried dill; 0.25 tsp dried sage; 0.25 tsp crushed dried rosemary; 1 (2 1/2 lb) beef tri-tip roast

Experience the unique blend of dill, sage, and rosemary in this grilled tri-tip recipe, inspired by its origins in Santa Maria, California.

Recipe Info

Prep Time

240 min

Difficulty

Easy

Servings

Nutrition

calories214kcal

carbohydrates0g

fat9g

fiber0g

protein30g

sodium1083mg

Dinner U.S.

Ingredients

1 Tbsp salt

1.5 tsp garlic salt

0.5 tsp celery salt

0.25 tsp ground black pepper

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp dried dill

0.25 tsp dried sage

0.25 tsp crushed dried rosemary

1 (2 1/2 lb) beef tri-tip roast

Directions

In a bowl, mix salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary. Store in an airtight container at room temperature until use.

Moisten roast with water using a damp towel. Pat the prepared rub onto the roast and refrigerate for at least 2 hours or up to overnight.

Preheat outdoor grill for high heat, oiling the grate lightly.

Sear roast on preheated grill until brown on all sides; remove from grill.

Reset grill for indirect medium-low heat (charcoal at outer edges). Place roast back on grill, turning occasionally. Cook about 1 1/2 hours for medium-well doneness. Remove from grill, cover with foil, and rest for 10 minutes.

Carve against the grain into thin slices to serve.