Espresso Rubbed Tri-Tip
Who would have thought espresso and tri-tip would pair so well? This recipe is a Gnarly twist on classic sirloin. Try it tonight with a glass of our Authentic Black.
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.
