Ingredients
2.5 pound tri-tip
1/4 c chopped fresh rosemary
2 tbsp olive oil
2 tbsp chopped garlic
1 tbsp kosher salt
1 tsp freshly ground black pepper
Preparation
Combine ingredients and rub liberally over 2.5 lbs tri-tip. Place in resealable plastic bag. Refrigerate for 1-24 hours. Grill to internal temperature of 145F.
