Ingredients
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2 -3 lbs beef tri-tip roast or 2 -3 lbs top sirloin roast
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1 tablespoon black pepper, fresh-ground
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2 teaspoons granulated garlic
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1 teaspoon granulated onion
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1 1/2 teaspoons paprika
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1/2 teaspoon cayenne pepper
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1 teaspoon rosemary
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1 teaspoon salt
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1/2 cup red wine vinegar
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1/2 cup garlic-infused vegetable oil
Instructions
- Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours.
- Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.
- Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill.
- Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F.
- Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.