Santa Maria Tri-Tip Roast

 

1
3 to 4 pound tri-tip roast
4
garlic cloves, slivered

 

 

Tri-tip rub:

 

1
tablespoon rosemary leaves
1
tablespoon garlic powder
1
tablespoon garlic powder

 

Tri-tip baste:

 

1/4
cup balsamic vinegar
1/4
cup olive oil
1/4
cup lemon juice
1/4
cup garlic powder
1/4
cup white wine

 

 

Combine the rub ingredients and work into the roast.  Cover and refrigerate overnight.

 

Mix the basting ingredients and set aside.  Let roast come to room temperature.  Cut small slits in roast and stuff with garlic slivers.  Place on grill away from coals; baste often, using rosemary branches as a brush.  Cook 50 to 60 minutes for rare meat (140 degrees for rare and 150 for medium).

 

Remove from heat and slice across the grain.  Serve sliced on a plate or on French rolls buttered with garlic butter and grilled until toasted. 

 

Serves 4 to 6.