Espresso Rubbed Tri-Tip
Serves 6 SERVINGS
Ingredients
Chimichurri Sauce:
1 shallot, thinly sliced
1 Tbsp chopped parsley
1 Tbsp chopped chives
1 clove garlic, minced
¼ cup extra virgin olive oil
1 tsp salt
1 tsp sherry vinegar
Rub:
1 ½ tbs ground espresso
1 Tbsp brown sugar
½ tsp ground black pepper
½ tsp cocoa chili blend (optional)
1 tsp salt
1 tri-tip, about 2-2½ lb, cleaned
Chimichurri Sauce:
1 shallot, thinly sliced
1 Tbsp chopped parsley
1 Tbsp chopped chives
1 clove garlic, minced
¼ cup extra virgin olive oil
1 tsp salt
1 tsp sherry vinegar
Rub:
1 ½ tbs ground espresso
1 Tbsp brown sugar
½ tsp ground black pepper
½ tsp cocoa chili blend (optional)
1 tsp salt
1 tri-tip, about 2-2½ lb, cleaned
Instructions
Combine sauce ingredients. Season with a pinch of pepper and refrigerate.
Combine dry seasonings and mix until well combined. Rub generously all over the tri-tip and refrigerate 1-2 hours.
Prepare and cook tri-tip over direct heat for about 5 minutes. Turn and continue cooking 5 minutes more. Rotate and turn every 5 minutes until internal temperature reaches 130ºF for medium rare, about 20-25 minutes total.
Transfer meat to a cutting board and rest 10 minutes before slicing across the grain. Serve with sauce.
Combine sauce ingredients. Season with a pinch of pepper and refrigerate.
Combine dry seasonings and mix until well combined. Rub generously all over the tri-tip and refrigerate 1-2 hours.
Prepare and cook tri-tip over direct heat for about 5 minutes. Turn and continue cooking 5 minutes more. Rotate and turn every 5 minutes until internal temperature reaches 130ºF for medium rare, about 20-25 minutes total.
Transfer meat to a cutting board and rest 10 minutes before slicing across the grain. Serve with sauce.
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