Grilled Tri-Tip with Oregon Herb Rub

Tri-tip first became popular in Santa Maria, California. This grilled tri-tip with Oregon rub adds dill, sage, and rosemary to the Santa Maria recipe.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr
• Calories: 214 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Combine 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.

Step 3

Lightly moisten roast with water using a damp towel, then pat with prepared rub. Refrigerate at least 2 hours, up to overnight, for the flavors to fully come together.

Step 4

Sear roast on the preheated grill until brown on all sides, then remove from grill. Reset the grill for indirect medium-low heat (if using charcoal, move coals to the outside edges of the grill pit).

Step 5

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