Grilled Tri-Tip with Santa Maria Salsa

For the Tri-Tip

• 1 lb tri-tip steak fat trimmed off
• 2 tablespoon coarse kosher salt or sea salt
• 2 teaspoon black pepper
• 2 teaspoon garlic powder
• 2 teaspoon chili powder
• 1 tablespoon brown sugar dark
• 2 teaspoon smoked paprika
• 1 teaspoon dry mustard

For the Santa Maria Salsa

• 1 oz can diced tomatoes drained
• 2 talks celery finely chopped
• 3 scallions chopped, green and white parts
• 2 Anaheim peppers seeded and finely chopped
• ¼ cup cilantro chopped
• 2 tablespoon lime juice
• 1 tablespoon distilled white vinegar
• 1 tablespoon Worcestershire sauce 
• 1 teaspoon oregano dried
• 1 teaspoon basil dried
• 1 teaspoon hot sauce ie, Tobasco, Louisiana Hot Sauce
• 1½ teaspoon garlic salt