- a teaspoon of salt
- 2 tsp black pepper, freshly ground
- 2 tsp garlic powder
- 1 12 teaspoon paprika
- 1 tsp onions powder
- 1 teaspoon rosemary (dried)
- 14 tsp cayenne pepper
- 1 beef tri-tip roast (2 1/2 pounds)
- 13 cups vinegar (red wine)
- 13cupsp oil (vegetable)
- 4 crushed garlic cloves
- 12 tsp Dijon mustard
In a mixing bowl, combine salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper. Place the beef in a glass baking dish and coat it with the spice mixture on all sides. Refrigerate the dish for 4 hours, covered with plastic wrap.
In a sealable container, combine vinegar, vegetable oil, crushed garlic, and Dijon mustard. To combine the ingredients, shake the container.
Remove the beef from the refrigerator, it cover and set aside for 30 minutes to come to room temperature.
Preheat an outdoor grill to high heat and brush the grate lightly with oil.
Brush the meat with the garlic-vinegar mixture and place it on a preheated grill. Cook the meat for 4 minutes before flipping and basting. Flip and baste every 4 minutes until the beef begins to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. A thermometer inserted into the center should register 130 degrees Fahrenheit. (54 degrees C). Allow at least 10