Coffee-Rubbed Tri-Tip with Chimichurri

Pairs with Prescription Cabernet Sauvignon
Yield:
4
Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
1 hour 40 minutes

Bold meets bold. Our Prescription Cabernet demands a dish with flavor – and this coffee-rubbed tri-tip answers the call. Finished with a punchy chimichurri and served hot off the grill, it’s the perfect companion for a slow summer evening and a powerful glass of Cab.

Ingredients

For the Rub:

2 tbsp finely ground coffee

1 tbsp brown sugar

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp ground cumin

1 tsp kosher salt

1/2 tsp black pepper

For the Steak:

2–2.5 lb tri-tip roast

Olive oil

For the Chimichurri:

1 cup fresh parsley, finely chopped

1/4 cup olive oil

2 tbsp red wine vinegar

2 cloves garlic, minced

1/2 tsp crushed red pepper

Salt to taste

Preparation

  1. Mix rub ingredients. Rub tri-tip with olive oil, then coat generously with the spice blend.
  2. Let rest at room temp for 30 mins.
  3. Preheat grill to high. Sear tri-tip on all sides, then move to indirect heat. Cover and grill for 25-30 mins to medium rare (130–135°F).
  4. Rest meat for 10 mins before slicing against the grain.
  5. Combine chimichurri ingredients and serve drizzled over sliced steak.