With spicy flavor from a wonderful dry rub, Creole Tri-Tip makes a great main course meat or wonderful sandwich. Serve with grilled vegetables, fries and a great salad for a superb meal.
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon dry mustard (preferably Colman's)
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon granulated garlic or garlic powder
- 2 teaspoons salt
- 2 teaspoons freshly-ground black pepper
- 2 pounds tri-tip roast; trimmed of fat
- Combine all spices and rub mixture generously over meat. Cover and let marinate overnight in refrigerator. Let meat come to room temperature before grilling.
- Prepare grill for indirect grilling, arranging coals evenly on either side of the grate and leaving a fire-free space in the middle. (For gas grills, preheat grill with all burners on, then turn off burner that will be directly under the food while it's cooking.) Sear meat for 2 to 3 minutes per side directly over the heat, then move meat to area with no fire or coals. Place a drip pan under meat, cover grill and roast for 15 minutes.
- Begin checking internal temperature with an instant-read thermometer. Remove roast when temperature registers 125 to 130 degrees for medium-rare, and up or down by 10 degree increments depending on how you prefer your meat. Let meat rest, loosely covered with foil, for 5 to 15 minutes before slicing thinly across the grain and serving.
Per serving: 636 calories, 54g protein, 15g fat ( 5g saturated), 99g carbohydrate, 919mg sodium, 115mg cholesterol, 40g dietary fiber.
Per Serving (excluding unknown items): 2 Calories; trace Fat (27.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 711mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat.
Notes: Bruce Aidells and Denis Kelly