Creole Style Tri Tip

Directions

1. Combine all spices and rub mix generously over meat. Cover and let marinate overnight in refrigerator. Let meat come to room temperature before grilling.
2. 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.
3. 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