A flavorful and juicy tri-tip roast, seasoned with a blend of herbs and spices, grilled to perfection, and served with a tangy vinaigrette.
Combine the black pepper, paprika, cayenne, rosemary, salt, garlic powder, and onion powder in a mixing bowl.
Mixing the spices thoroughly ensures an even distribution of flavors.
Rub the spice mixture evenly over the tri-tip roast and let it marinate for 1 to 4 hours.
Allowing the meat to marinate enhances the flavor and tenderness.
Preheat the grill to medium-high heat and prepare it for direct grilling.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Whisk together the red wine vinegar and olive oil in a small bowl to make the vinaigrette.
Whisking vigorously helps emulsify the vinaigrette for a smooth texture.
Place the tri-tip on the grill and cook, turning every 10 minutes and basting with the vinaigrette each time.
Use a meat thermometer to check the internal temperature for your preferred doneness.
Remove the tri-tip from the grill once it reaches 140°F for medium-rare. Let it rest for 10 minutes.
Resting the meat allows the juices to redistribute, ensuring a juicy roast.
Slice the tri-tip against the grain into thin slices and serve.
Slicing against the grain ensures tender bites.
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