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2 tbsp sweet smoked paprika
1 tbsp granulated garlic
1 tbsp Mexican chili powder
2 tsp salt
1 tsp ground black pepper
1 tsp dried oregano leaves
½ tsp ground cumin
1 beef Tri-Tip, approximately 2 pounds (908g)
1 tbsp canola oil
1 cup full-bodied red wine
3 garlic cloves, peeled and cut in half
1 sprig fresh rosemary
1 cup beef broth
½ tsp salt
½ tsp sugar
In a small bowl combine the paprika, granulated garlic, chilli powder, 2 tsp salt, black pepper, oregano, and cumin together.
Coat the Tri Tip with the canola oil, then completely coat the Tri Tip with the combined rub from the step above. Let sit for 1 hour to allow the meat to reach more room temperature and let the flavours penetrate the meat.
While the meat is sitting, prepare the Jus dipping sauce by combining the red wine, garlic cloves, and rosemary in a small pot. Boil over medium/high to high heat until the wine has reduced in volume by half (one half cup). Add the beef stock, ½ tsp salt and ½ tsp sugar. Stir to combine, cover and set aside off the heat until the Tri Tip has been cooked.
Preheat your BBQ over high heat until very hot. Grill the Tri Tip over medium to medium/high heat (depending on the BTU’s of your BBQ) for approximately 8 to 15 minutes per side until the internal temperature of the meat reaches 130 to 135 degrees Fahrenheit for medium rare (check with either an oven proof meat thermometer or an instant read thermometer). Remove from the grill and let sit for at least 10 to 15 minutes before cutting.
While the steak is resting, warm the Jus in the pot until hot, stain the garlic and rosemary out and portion into small dipping cups for serving.
Carve the Tri Tip against the grain for the maximum tenderness and serve immediately with the Jus dipping cups. Makes 4 to 6 Portions