gluten-free | dairy-free
This Santa Maria-style tri-tip is naturally gluten-free and dairy-free—Rich’s dry rub plus a baste while grilling creates a deeply blackened crust and a juicy interior. Versatile: sliced, used for tacos, steak salad, or sandwiches. Freezes well.
Grilled beef is the perfect ingredient for so many summertime dishes. From tacos to steak salads, you’ll be enjoying this delicious grilled beef tri-tip all summer long. The combination of a dry rub and basting the beef while grilling creates a blackened outside with a juicy, delicious inside. Easy to make, this grilled beef freezes well too.
Now, go eat something amazing!
Gluten-Free Santa Maria Tri-Tip Grilled Beef
Santa Maria-style tri-tip with a dry rub and baste—naturally gluten-free and dairy-free, blackened crust, juicy inside.
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The Ingredients
- 2 1/2 lb beef roast, tri-tip
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 1/2 tsp paprika
- 1 tsp onion powder
- 1 tsp rosemary, dried
- 1/4 tsp cayenne pepper
- 1/3 cup red wine vinegar
- 1/3 cup sunflower oil
- 4 cloves garlic, crushed
- 1/2 tsp Dijon mustard
- Sunflower oil, for coating the meat
The Process
The Rub
- Combine salt, pepper, garlic powder, parprika, onion powder, rosemary, and cayenne pepper in small bowl.
- Place the beef roast on a sheet pan, cover lightly with sunflower oil, and coat on all sides with the the spice blend.
- Cover with plastic wrap and refridgerate for at least 4 hours.
Make the Basting Sauce
- After 4 hours, remove the beef from the refrigerator and let come to room temperature for 30 minutes.
- During this time, combine in a small mixing bowl, the vinegar, sunflower oil, crushed garlic, and Dijon mustard. Mix well.
Grilling the Beef
- Preheat the grill to high and lightly oil the grates.
- Once heated, place the beef on the grill and brush with the basting sauce. Cook beef for 5 minutes, flip, baste, and then repeat the flipping and basting every 5 minutes, for a total of 25-30 minutes or until the internal temperature reahces 130 degrees. (use an probe thermometer to check temp)
- Remove from the grill and let rest at least 10 minutes before slicing.
Serving and Storage
- Cut the beef into slice and eat right away, or portion in containers and freeze up to two months.
Video
Nutrition
Serving: 4ozCalories: 276kcalCarbohydrates: 1gProtein: 22gFat: 20gSaturated Fat: 6gTrans Fat: 1gCholesterol: 78mgSodium: 561mgPotassium: 402mgFiber: 1gSugar: 1gVitamin A: 61IUVitamin C: 1mgCalcium: 26mgIron: 3mg
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