Coffee Rub Tri-Tip with Chimichurri

Name: Coffee Rub Tri-Tip with Chimichurri
Ingredients: 1 Tri-Tip (2–2.5 lbs); Coffee Dry Rub; Salt; Pepper; Garlic; EVOO; 2 tablespoons butter; 2 sprigs rosemary; Chimichurri Sauce; 2 tablespoons fresh ground coffee medium coarse, (dark or medium roast preferred); 2 teaspoons salt, kosher salt, or 50/50 blend of kosher & smoked; 1 tablespoon fresh ground pepper (medium coarse); 1 tablespoons light brown sugar; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon smoked paprika; 1 tablespoon ground cumin; 1 teaspoon cayenne pepper; 1/2 cup chopped Italian parsley; 4 cloves fresh minced or pressed garlic; 1 finely diced Fresno chile; 1/2 cup EVOO; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon salt; fresh ground black pepper to taste; 1/2 teaspoon red chili flakes or more to taste

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Reverse Sear Coffee Rub Tri-Tip with Chimichurri

We love it when you share your recipes with us. Just in time for Labor Day, here’s a Reverse Sear Coffee Rub Tri-Tip you’ll want to try. The bold taste of coffee amps up the flavor and the zesty chimichurri makes for a perfect end of summer entrée. Big thanks to Jason Sulkin from @craftymcbeerdstuff

Ingredients

Tri-Tip

1 Tri-Tip (2–2.5 lbs)
Coffee Dry Rub
Salt
Pepper
Garlic
EVOO
2 tablespoons butter
2 sprigs rosemary
Chimichurri Sauce

Coffee Dry Rub

2 tablespoons fresh ground coffee medium coarse, (dark or medium roast preferred)
2 teaspoons salt, kosher salt, or 50/50 blend of kosher & smoked
1 tablespoon fresh ground pepper (medium coarse)
1 tablespoons light brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon ground cumin

Optional Ingredients

1 teaspoon cayenne pepper

Chimichurri Sauce

1/2 cup chopped Italian parsley
4 cloves fresh minced or pressed garlic
1 finely diced Fresno chile
1/2 cup EVOO
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
fresh ground black pepper to taste
1/2 teaspoon red chili flakes or more to taste

Directions

Bring Tri-Tip to room temp.
Prepare coffee rub.
Season Tri-Tip with EVOO, salt, pepper, garlic, coffee rub. Let sit until tacky.
Prepare chimichurri sauce.
Turn grill on low heat with single opposite burner. Try to get 250°-300°, if possible.
Reverse sear over indirect heat to temp.
Remove from grill when 20° below preferred doneness (110°–115° for medium rare). Allow to rest.
Raise grill heat to sear. Top steak with butter and rosemary.
Sear for 2-3 minutes each side, flip and repeat as needed.
Remove from grill 5°–7° below preferred doneness (128°–130°).
Rest for 10 minutes.
Slice Tri-Tip, top with chimichurri and serve.
Enjoy!
Coffee Dry Rub Seasoning:
Combine ingredients in a bowl and mix thoroughly. Adjust salt, pepper and cayenne to taste.
Chimichurri Sauce: In a medium bowl, combine fresh chopped parsley, fresh minced or pressed garlic, and diced chilis. Add EVOO and red wine vinegar. Add oregano, salt, pepper and chili flakes. Mix thoroughly. Adjust salt, pepper & chili flakes to taste. Let sit for at least one hour before serving.