“Tri Tip Saturday” came about after I picked up this delicious steak at the grocery store on Wednesday! I had never grilled my own Tri Tip, but I knew I loved eating this delectable cut of meat, so I decided to take it upon myself to treat my roommates to grilled steak deliciousness over the weekend!
And grilled steak deliciousness it was! My roommate Ryan said that I have to be “very descriptive” because the pictures alone can’t do it justice!
I have to agree. This was one of the greatest things I’ve ever made. I actually want to package the rub!
And y’all have to remember, I’m a Oklahoma girl born-and-raised so if I screw up a steak, I’m pretty much banned from ever going home!
I can honestly say that I’d be proud to serve this steak in my hometown!
Ingredients
- 1/3 cup ground coffee
- 1/3 cup brown sugar
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fennel seeds
- 3-4 lb tri tip
- 1/4 cup olive oil
Begin by combining the coffee, brown sugar, salt, pepper, rosemary and fennel seeds in a small bowl.
I used a mortar and pestle to bring out the flavor of the fennel seeds. (I recommend it but not necessary!)
Next, trim most of the fat from the tri tip, leaving a thin layer for flavor.
Next, brush the olive oil on all sides of the steak, then rub with the coffee spice mixture.
Place on the grill for 45 minutes, flipping every 10-15 minutes, or until a meat thermometer inserted in the middle registers 145° (for medium rare).
Remove from the grill and rest for 10 minutes before slicing.
In the meantime, prepare the Balsamic Stout Reduction.
Ingredients
- 1/2 cup stout
- 1/2 cup balsamic vinegar
- 2 tbsp brown sugar
My aforementioned roommate Ryan is what I like to call a “Beer Connoisseur”, he always brings home really unique beers to try! Yesterday he found this great Chipotle Coffee Stout that was perfect for this recipe. The chipotle was very mild, but the coffee flavor really came through! Any stout will work for this recipe, but if you can find a Coffee Stout, even better!
Simply add all of the ingredients to a small saucepan and simmer until reduced by almost half. Serve drizzled over the delicious steak!
I know Ryan told me to be descriptive, but I’m honestly at a loss for words, it’s that good!
The crust is crispy and flavorful, the meat inside tender and juicy, the reduction adds an element of sweetness and acidity, it’s just an all-around take-you-to-flavor-town kind of dish! (Pretty sure I heard Guy Fieri say that one time!)
Perfect served with Cast Iron Skillet Rustic Potatoes, Potato and Celery Root Mash with Roasted Sunchokes or Twice Baked Rosemary Blue Cheese Potatoes.
If you feel like getting a little fancy for Superbowl, throw this on the grill and I guarantee that your party guests will be impressed!
If some way, some how there are leftovers, the sliced meat would make an awesome sandwich for lunch the next week!
♦ Gluten Free Option: The tri tip recipe is gluten-free, omit the stout and simply make a balsamic reduction to make the sauce gluten free.
Ingredients
- 1/3 cup ground coffee
- 1/3 cup brown sugar
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fennel seeds
- 3-4 lb tri tip
- 1/4 cup olive oil
- 1/2 cup stout
- 1/2 cup balsamic vinegar
- 2 tbsp brown sugar
Instructions
- Begin by combining the coffee, brown sugar, salt, pepper, rosemary and fennel seeds in a small bowl.
- Next, trim most of the fat from the tri tip, leaving a thin layer for flavor.
- Next, brush the olive oil on all sides of the steak, then rub with the coffee spice mixture.
- Place on the grill for 45 minutes, flipping every 10-15 minutes, or until a meat thermometer inserted in the middle registers 145° (for medium rare).
- Remove from the grill and rest for 10 minutes before slicing.
- In the meantime, prepare the Balsamic Stout Reduction. Simply add all of the ingredients to a small saucepan and simmer until reduced by almost half. Serve drizzled over the delicious steak.
