Preparation
Enter Mix black pepper, salt, paprika, garlic powder, onion powder, rosemary and cayenne pepper in a small bowl. Rub all surfaces of the tri-tip. Cover and refrigerate for 3 hours. Remove and let stand for 30 minutes at room temperature.
Add the Dijon, vinegar, vegetable oil and garlic in a jar with a lid and shake vigorously to emulsify.
Prepare a charcoal or gas grill.
Insert the tri-tip on the grill and brush with oil and vinegar mixture. Put every 3-4 minutes, basting generously anytime. Grill for 25-30 minutes (internal temperature of 135 ° F) medium rare. The exterior of the roast get very dark and the development of a desired charred crust and one of the signature features of this recipe for barbecue.
Remove the tri-tip of the network to a large compartment. Let stand for 15 minutes before cutting into thick slices 1/4 "across the grain. Serve as you would with any grilled meat, but in California, which is often served with tortillas and salsa.
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