Santa Maria Tri-Tip

• 2 -3 lbs beef tri-tip roast or 2 -3 lbs top sirloin roast
• 1 tablespoon black pepper, fresh-ground
• 2 teaspoons granulated garlic
• 1 teaspoon granulated onion
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon rosemary
• 1 teaspoon salt
• 1/2 cup red wine vinegar
• 1/2 cup garlic-infused vegetable oil

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

beef tri, black pepper, garlic, onion, paprika, cayenne pepper, rosemary, salt, red wine vinegar, garlic

Taken from www.food.com/recipe/santa-maria-tri-tip-185560 (may not work)