Tex-Mex Tri-tip

Cathy Loup

Ingredients

• 2 lb. tri-tip (small triangular cut from the bottom sirloin), well-trimmed of fat	• 2 tspsweet paprika
• 3 Tbs kosher salt	• 1 tspground chipotle, or less to taste
• 3 Tbs turbinado sugar	• 1 tspdried oregano, preferably Mexican
• 2 tsp ground cumin	• French"s mustard
• 2 tsp garlic powder
• 2 tsp chili powder

Instructions

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

Roast at a grill temperature of 240 (about 270 dome), without a drip pan. A 2&#034 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.

Notes

Number of Servings:

Time to Prepare: