Tri-tip with Pineapple Mango Red Pepper Salsa

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INGREDIENTS

– tri-tip – red wine – worcestershire sauce – olive oil – garlic Full Ingredients

1

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Remove the tri-tip from the marinade and allow to rest at room temperature for 20 minutes. Pat dry with paper towels. Rub all sides of the meat with the olive oil, then rub with the Badia complete spices.

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Prepare the grill for indirect heat with a grill temperature of 275 degrees.

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Place the tri-tip on the side without direct heat and cook for 15 minutes. Flip and cook for 15 minutes more.

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Once the internal temp is at 100 degrees, move the tri-tip to the side of the grill with direct heat and sear for 2 minutes on each side.

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