Grilled Tri-Tip with Oregon Herb Rub

Nutrition Notes

Ingredients

• 1 tablespoon salt
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried dill
• 1/4 teaspoon dried sage
• 1/4 teaspoon crushed dried rosemary
• 1 (2 1/2 pound) beef tri-tip roast

Preparation

1. 1

   Step 1

   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. 2

   Step 2

   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. 3

   Step 3

   Preheat an outdoor grill for high heat and lightly oil grate.
4. 4

   Step 4

   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. 5

   Step 5

   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.

6. Bon appetit!