Coffee-Rubbed Tri-Tip
This richly seasoned coffee-rubbed tri-tip is a natural match for the bold character and dark fruit of Anaba Petite Sirah.
Ingredients
- 1 tri-tip roast (approx 3 lbs)
- 2 tbsp Coffee (finely ground)
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- ½ tsp ground cumin
- 1 tbsp olive oil
Directions
Step 1
In a small bowl, combine the coffee, brown sugar, smoked paprika, salt, pepper, garlic powder and cumin.
Step 2
Pat the roast dry and coat lightly with olive oil. Press the rub evenly over all sides.
Step 3
Preheat the grill to medium-high. Sear the tri-tip for 3–5 minutes per side, then move to indirect heat. Close the lid and continue cooking until it reaches your desired doneness, turning as needed.
Step 4
Check the temperature. For medium-rare, aim for 130–135°F after resting, longer for more well done meat (approx 145°F). Let the tri-tip rest for 10-15 minutes before slicing against the grain.
Step 5
Serve on a warm platter. It goes well with with grilled vegetables, roasted potatoes or a simple arugula salad. The coffee’s roasted notes and smoky crust pair especially well with the dark fruit and savory character of Anaba Petite Sirah.
