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Ingredientes
- 1 tsp dry sage
- 1 tsp dry thyme
- 1/2 tsp dry rosemary
- 1 tsp dry mustard, preferably Colman's
- 1/2 tsp cayenne pepper
- 1 tsp granulated garlic-powder">garlic or possibly garlic-powder">garlic pwdr
- 2 tsp salt
- 2 tsp freshly grnd black pepper
- 2 lb tri-tip roast, trimmed of fat
Direcciones
- Combine all spices and rub mix 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 proportionately 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 which will be directly under the food while it's cooking.) Sear meat for 2 to 3 min per side directly over the heat, then move meat to area with no fire or possibly coals. Place a drip pan under meat, cover grill and roast for 15 min.
- Begin checking internal temperature with an instant-read thermometer. Remove roast when temperature registers 125 to 130 degrees for medium rare, and up or possibly down by 10 degree increments depending on how you prefer your meat. Let meat rest, loosely covered with foil, for 5 to 15 min before slicing thinly across the grain and serving. San Jose Mercury News
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 879g | |
| Calories 1244 | |
| Calories from Fat 439 | 35% |
| Total Fat 48.78g | 61% |
| Saturated Fat 14.96g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 367mg | 122% |
| Sodium 5172mg | 215% |
| Potassium 2971mg | 85% |
| Total Carbs 6.98g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.87g | 1% |
| Protein 182.75g | 292% |
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