Grilled Tri Tip Roast with Santa Maria Rub & Chimichurri Sauce

Place the tri tip roast on a large rimmed baking sheet or plate and blot dry with paper towels. 2.5 lbs. tri tip roast

Combine the sea salt, black pepper, garlic powder, onion powder, smoked paprika, dried rosemary and cayenne pepper in a small bowl. 1 tablespoon sea salt,1 tablespoon black pepper,1 tablespoon garlic powder,1 teaspoons onion powder,1 teaspoons smoked paprika,1 teaspoon dried rosemary,1/4 teaspoon cayenne pepper

Generously season the roast on all sides with the rub. If your tri tip is on the 2 1/2 lb. size side, you will more than likely have seasoning left over. Let the roast stand at room temperature.

Preheat the grill to medium high. Sear the tri tip on all sides, about 3-4 minutes per side or until grill marks form. Flare ups may occur as the fat drips over the heating element. If so, move the roast away from the flame. Once seared on all sides, turn the middle burner off and reduce the left and right burners to medium low (you want to maintain a temperature of 350 – 375 degrees). Place the roast over the middle burner and cook over indirect heat for 20-40 minutes depending on the size of your tri tip and how hot your grill is. Place the tri tip roast on a platter and tent loosely with foil. Let stand for 10-15 minutes before slicing to allow the juices to redistribute.

Place the tri tip on a cutting board and slice thinly across the grain. Note: The tri tip has two grain directions. For best results, slice the meat where the grain direction changes and proceed slicing it from there. Serve immediately with chimichurri sauce as desired and enjoy! chimichurri sauce, for serving