grilled santa maria tri-tip


  • 2 Teaspoon salt

  • 2 Teaspoon black pepper

  • 2 Teaspoon garlic powder

  • 2 Teaspoon paprika

  • 1 Teaspoon onion powder

  • 1 Teaspoon rosemary

  • 1 Teaspoon cayenne pepper

  • 1 (2-1/2 lb) beef tri-tip roast

  • 1/3 Cup red wine vinegar

  • 1/3 Cup vegetable oil

  • 4 Clove garlic, crushed

  • 1/2 Teaspoon Dijon mustard



Mix salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne together in a bowl.


Place tri-tip in a baking dish and coat on all sides with the rub. Cover the dish with plastic wrap and refrigerate for up to 4 hours.


Combine red wine vinegar, vegetable oil, crushed garlic and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.


When ready to cook, set temperature to 500°F and preheat, lid closed for 15 minutes.


Remove the tri-tip from the fridge and place directly on grill grate. Brush with garlic-vinegar mop sauce.


Cook meat for 15 minutes, flip and baste. Repeat the flip and baste process every 15 minutes for 30-40 minutes total or until the internal temperature reaches 130℉.


Let rest 5-10 minutes before slicing. Enjoy!

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