Grilled Tri-Tip with Savory Dry Rub

from At Home With Friends by Michele Adams and Gia Russo

Spice Rub:

2 Tablespoons Minced Garlic
2 Tablespoons Minced Fresh Rosemary
2 Tablespoons Gound Coriander
1 Tablespoon Sweet Hungarian Paprika
1 Tablespoon Celery Seed
1 Tablespoon Ground Mustard
1 Tablespoon Cracked Pepper
1 Tablespoon Kosher Salt

3-Pound Tri-Tip Roast
2 Tablespoons Olive Oil

Tri-tip - also called Santa Marla tri-tip, or a bottom sirloin tip roast - is flavorful and easy to cook on the grill. We like to season the meat with a dry rub made with fresh herbs. There are several well-made commercial spice mixes on the market now; if you need to save time, purchase one, adding minced garlic and fresh herbs to it.

In a small bowl, combine all The ingredients for the rub. Mix until well blended. Place the roast on a cutting board, brush it with the olive oil, and rub the entire surface of the meat with the spice mixture. Wrap in plastic and refrigerate for at least 1 hour or up to 24 hours

Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Place the roast on the center of the grill, cover the grill, and cook, turning once after 15 minutes, for a total of 30 minutes for medium rare. Remove from the grill and allow to rest 15 minutes before carving.

Timesaver: Buy a prepared dry rub.
Serves 6 to 8

This and many other wonderful recipes may be found in
Michele Adams and Gia Russo's At Home With Friends from Chronicle Books