I had never heard about a tri-tip roast befor moving to California. And even though I have seen the cut in the stores, I didn't know how to cook it. My dear neighbors changed that, when they invited us for a BBQ, and served tri-tip. Now tri-tip is on my cuts to buy. It is so good and flavorful. Now I have to get my neighbor's secret rub, to get the perfect tri-tip for summer.
The tri-tip is a cut from the bottom of the sirloin, and is a close cousin of the culotte roast.
Since the tri-tip is a lean cut, you have to be careful not to over cook it, particularly when preparing the full roast. You don't want to cook it to more than medium.
This time the tri-tip became a little more done, than I would have liked, but I still turned out great. The deep flavor of the coffee worked perfect with the spice from the pepper and the beef.
- 1 tri-tip roast
- 3 tablespoons finely ground espresso coffee beans
- 1 tablespoons brown sugar
- 1 teaspoon salt
- 1 tablespoon fresh ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
Combine espresso beans, brown sugar, garlic powder, black pepper, and chili powder. Rub mixture onto the roast and place in a large dish. Let the roast marinade covered, in the refrigerator for at least an hour.
Preheat grill to medium heat (400℉/200℃).
Remove roast from fridge and place on grill/BBQ, use indirect heat. Cook for 15-18 minutes turning occasionally. When done, remove from heat allow to sit for a few minutes before carving into thin slices.