Grilled Tri-Tip Steak with Mexican Dry Rub


Ground cumin Ground oregano Garlic powder Paprika Salt Ground pepper Tri-tip


Mix all the ingredients and set aside. Make a big batch and store in an airtight container for up to 3 months.

Make the dry rub


Using a sharp knife, make a few slices all over the tri-tip. Pour the spice rub over the steak and spread it evenly.

Make slices over the tri tip


Cover with plastic wrap. Place in the fridge for at least 1 hour, overnight is best for the meat to absorb the dry rub flavors.

Marinate the meat


Bring the meat up to room temperature. Heat the grill, and cook 15 minutes on each side for medium-rare. Until you reach your desired level of doneness.

Make slices over the tri tip


VERY IMPORTANT! Let the meat rest for half the time that it cooked for.

Cover with foil paper


Take a sharp knife and cut thin slices of meat. The thinner, the better. Enjoy!

Serve this delicacy

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