Place vinegar in a medium bowl. Slowly drizzle oil into the vinegar over 5 minutes, mixing with a Cuisinart wand blender at all times to create a semi-emulsion.
Seasoning salt mixture
Combine black pepper, white pepper, cayenne, onion powder, garlic powder and salt in an electric spice/coffee grinder and mix thoroughly for 1-2 minutes. Transfer to an empty spice shaker.
Coat both sides of the tri-tip roasts with the seasoning mixture generously. Place a remote meat thermometer longitudinally in the thickest portion of one of the steaks. Let seasoned meat rest for at least 30 minutes at room temperature. Bring your grill to 600-700 degrees (the Big Green Egg works exceptionally well) and sear each side for 4 minutes each. Remove the seared Tri-tips, brush with basting sauce, cover with foil and set to the side. Reduce grill temperature to 350-400 degrees. Put Tri-tip back on the grill to the side so that it doesn't char. Cook to an internal temperature of 132 degrees for rare, 136 degrees for medium rare (about 10 minutes), 138 degrees for medium (recommended), 140 degrees for well done. Brush with the basting sauce every 5-10 minutes. When desired temperature has been achieved, remove Tri-tip from grill, cover with foil and let rest for 15 minutes. Cut into 1/2 inch slices against the grain.
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 9.2mg||0 %|
|Potassium 29.9mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.2g|
|Protein 0.3g||0 %|
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Calories per serving: 9
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