These California beef cuts are given a rubdown with a savory spice blend, grilled over aromatic hickory wood and mopped with a tangy dijon and vinegar garlic sauce for a wood-fired twist on this classic cook.
2 Teaspoon salt
2 Teaspoon black pepper
2 Teaspoon garlic powder
2 Teaspoon paprika
1 Teaspoon onion powder
1 Teaspoon rosemary
1 Teaspoon cayenne pepper
1 (2-1/2 lb) beef tri-tip roast
1/3 Cup red wine vinegar
1/3 Cup vegetable oil
4 Clove garlic, crushed
1/2 Teaspoon Dijon mustard
2 Teaspoon salt
2 Teaspoon black pepper
2 Teaspoon garlic powder
2 Teaspoon paprika
1 Teaspoon onion powder
1 Teaspoon rosemary
1 Teaspoon cayenne pepper
1 (2-1/2 lb) beef tri-tip roast
1/3 Cup red wine vinegar
1/3 Cup vegetable oil
4 Clove garlic, crushed
1/2 Teaspoon Dijon mustard