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Oregon Herb Grilled Tri-Tip

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PREP TIME
15 min
COOKING TIME
105 min
TOTAL TIME
240 min
SERVINGS
10 servings
Dinner U.S.
Oregon Herb Grilled Tri-Tip
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
Instructions
1
Combine salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a container designed for storing dry goods. Place the mixture in an airtight storage vessel and store at room temperature until you are ready to use it.
2
Gently wet the roast with a small amount of water using a damp cloth, then evenly coat it with the prepared spice blend. Chill the roast in the refrigerator for at least 2 hours or up to overnight, allowing the flavors to meld together.
3
Heat a grill designed for outdoor cooking to high temperatures and lightly brush the grill surface with oil.
4
Sear the roast on the preheated grill until it is evenly browned on all sides, then remove it from the grill. Adjust the grill's heat setting to indirect medium-low heat (if using charcoal, relocate the coals to the outer edges of the grill).
5
Return the roast to the grill; cook, turning it occasionally, until it reaches your desired level of doneness, approximately 1 1/2 hours for medium-well. Remove the roast from the grill and cover it with aluminum foil. Allow it to rest for 10 minutes before slicing it against the grain into thin strips, ready to be served.