Tri-Tip Marinade

We've been pretty spoiled having had Reams (Elburn IL) in our backyard for over 20 years. They had an amazing Tri-Tip that they had in a marinade. Since we no longer have that we have been in search of a butcher which is a bit harder than we thought here in Nashville.

Bare Bones Butcher is our new go-to. Located at 906 51st Ave N in Nashville.  Everything we have had has been fantastic. They offer the Tri-tip but not in a marinade but fear not we have found this recipe that came out just perfect.

Ingredients:

2 t salt

2 t freshly ground black pepper

3 t garlic powder

1 1/2 t paprika

1 t onion powder

1 t dried Rosemary

1/4 t cayenne pepper

1 (2-4 lb) beef tri-tip roast

1/3 cup red wine vinegar

1/3 cup vegetable oil

4 cloves crushed garlic

1/2 t Dijon mustard

Directions:

• Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours. 
• Combine vinegar, vegetable oil, crushed garlic and Dijon mustard together in a seal able container. Cover the container and shake to blend ingredients.
• Remove beef from refrigerator, uncover and let sit at room temperature for at least 30 minutes.
• Preheat your grill for high heat and lightly oil the grate
• Place the meat on the preheated grill and brush with garlic-vinegar mixture. Cook for 4 minutes, flip and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm. About 20 minutes total or to your liking. An instant-read thermometer inserted into the center should read about 105 degrees F. Let rest (covered) for about 15 minutes before slicing.