The Tri-tip, also called the bottom sirloin tip, is flavorful and easy to cook on the grill. The Tri-tip has the same great flavor characteristics as the top sirloin and is just as lean too.
The Tri-tip makes excellent roasts, steaks, grilling medallions, marinating strips and diced for stew.
Carmen likes to season the meat with dry rub made with fresh herbs. There are several well-made commercial spice mixes on the market now; if you need to save time, purchase one, adding minced garlic and fresh herbs to it.
SPICE RUB
2 Tablespoons minced garlic
2 Tablespoons minced fresh rosemary
2 Tablespoons ground coriander
1 Tablespoon sweet hungarian paprika
1 Tablespoon celery seed
1 Tablespoon ground mustard
1 Tablespoon cracked pepper
1 Tablespoon kosher salt
3 lbs Tri-tip roast
2 Tablespoon olive oil
In a small bowl, combine all the ingredients for the rub. Mix until well blended. Place the roast on the cutting board, brush it with olive oil, and rub the entire surface of the meat with the spiced mixture. Wrap in plastic and refrigerate for at least 1 hour or up to 24 hours.
Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Place the roast on the center of the grill, cover the grill, and cook, turning once after 15 minutes, for a total of 30 minutes for medium rare. Remove from the grill and allow to rest 15 minutes before carving.
Timesaver: Buy a prepared dry rub.
Serves 6 to 8
Grilled Espresso Tri-tips
Don’t be afraid to use coffee as a seasoning or in a marinade. The coffee taste isn’t that strong and will help to enhance the flavour of the steak.
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PREPARATION
Combine ground espresso beans, brown sugar, garlic powder, black pepper, and chili powder. Rub mixture onto steaks and place into a resealable container. Cover and allow to refrigerate for an hour. Preheat grill for medium heat. |
