Seasonings

Santa Maria Tri-tip

  • 2 teaspoons Garlic powder
  • 1 teaspoon Kosher (coarse) salt
  • 1 teaspoon Black pepper, coarsely ground
  • 1/2 teaspoon Celery seed
  • 1/4 teaspoon Cayenne pepper

    • This makes enough to cover a 2 lb. roast.

    Combine ingredients.

    The night before cooking, apply a thin coat of olive oil on the roast.

    Cover with rub and work it into the meat.

    Cover tightly with plastic wrap and refrigerate overnight.

    Allow beef to come to room temp before grilling.

    Sear over direct high heat for 5 minutes per side.

    Finish cooking over Indirect medium heat.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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