Tex-Mex Tri Tip

Tri Tip is one of our favorite cuts of beef.  This dish with Orzo Mac & Cheese and corn on the cobb makes for a wonderful Sunday meal.

Ingredients:

1/3 cup white sugar

2 pound tri-tip, well trimmed of fat

3 tablespoons kosher salt
3 tablespoons turbinado sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons sweet paprika
1 teaspoons ground chipotle, or less to taste
1 teaspoons dried oregano
French's mustard

Mix salt, sugar and spices.  Coat tri-tip lightly in mustard, then generously with the rub.  Either wrap and refrigerate for several hours or cook immediately.

 

 

Roast at 270° without a drip pan.  A 2" thick tri-tip will take roughly one hour to reach an internal

temperature of 135°-140° (medium rare): flip the top side toward the coals halfway through.  After

taking it off the fire, let the meat rest 15 minutes before slicing across the grain.