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

Directions

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.

GnarlyHead_Recipe_TriTop_Middle
GnarlyHead_Recipe_TriTip_Bottom