Name: Grilled Tri-Tip with Oregon Herb Rub
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Salt - 1 tablespoon; Garlic salt - 1 ½ teaspoons; Celery salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Onion Powder - ¼ teaspoon; Paprika - ¼ teaspoon; Dill Dried - ¼ teaspoon; Dried sage - ¼ teaspoon; Crushed dried rosemary - ¼ teaspoon; Beef tri-tip roast - 1 (2 1/2 pound)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Tri-Tip with Oregon Herb Rub

1. Salt - 1 tablespoon

2. Garlic salt - 1 ½ teaspoons

3. Celery salt - ½ teaspoon

4. Ground black pepper - ¼ teaspoon

5. Onion Powder - ¼ teaspoon

6. Paprika - ¼ teaspoon

7. Dill Dried - ¼ teaspoon

8. Dried sage - ¼ teaspoon

9. Crushed dried rosemary - ¼ teaspoon

10. Beef tri-tip roast - 1 (2 1/2 pound)

How to cook deliciously - Grilled Tri-Tip with Oregon Herb Rub

1. Stage

Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.

2. Stage

Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.

3. Stage

Preheat an outdoor grill for high heat and lightly oil grate.

4. Stage

Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).

5. Stage

Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.