Coffee-rubbed Tri-tip

What You’ll Need

1 Tri Tip

Coffee-Rub

• 1 Tbsp black peppercorns

• 1 Tbsp black peppercorns

• 1 Tbsp coriander seeds

• 1 Tbsp cumin seeds 

• 1 tsp fennel seeds

• 1 tsp yellow mustard seeds

• 1/2 cup ground coffee

• 1/2 cup kosher salt (use half if using table salt)

• 1/2 cup brown sugar (light or dark)

• 2 Tbsp smoked paprika 

• 1 Tbsp chipotle powder

• 1 Tbsp garlic powder 

• 1 Tbsp onion powder

Coarsely grind the peppercorns, coriander, cumin, fennel, and mustard seeds in a spice grinder. Add remaining ingredients and stir until thoroughly combined. Reserve 1 tbsp of the rub and set aside. 

Make sure the fat cap on your tri-tip is trimmed to roughly 1/4 inch thick. Massage canola or vegetable oil over the tip to help the rub adhere. Using your hands, press the rub into the meat, coating it completely. Let it sit for at least 30 minutes. 

Basting Liquid

• 1.5 cups apple cider vinegar

• 1 Tbsp mustard

• 1 Tbsp tomato paste

• 1 Tbsp reserved coffee rub

Bring all the ingredients to a boil, whisking to break up the tomato paste. Once all ingredients are fully combined, remove from the heat and let cool. 

Fire up your grill with both a medium-high direct heat and a low-medium indirect heat area. Place the tri-tip over the direct heat and cook for about 1 minute. Flip and cook for another minute. Continue flipping the meat every minute or so over the direct heat for a total of 8 to 10 minutes, or until it is deeply caramelized and beginning to look black. 

Once the tri-tip has taken on color, move it to the cooler, indirect side of the grill and begin basting. Baste the meat often, until a meat thermometer registers 120°F in the thickest part of the meat. Remove it from the grill and let it rest for about 20 to 30 minutes, loosely tent with foil. After resting, locate the grain of the meat and slice against it. The grain changes direction about halfway through the tri-tip, so keep that in mind.

To brighten things up, pair the tri-tip with our charred scallion chimichurri, a fresh, vibrant sauce made with grilled scallions, parsley, garlic, lemon, and olive oil. It is the perfect finishing touch for the tri-tip and also doubles as a flavorful marinade for grilled zucchini, allowing the warm vegetables to soak up every bit of that herb-packed goodness.

Scallion Chimichurri

• 1 cup packed parsley leaves

• 2 bunches of scallions

• 1 Tbsp finely minced garlic

• 1 tsp dried oregano

• 3 Tbsp red wine vinegar

• 1 cup olive oil

• 2 Tbsp lemon juice

• 1.5 tsp sugar

• 1 tsp kosher salt

• 1 tsp black pepper

Place the green onions on a grill without oil and cook until blackened on the outside but still juicy on the inside. Once they are cool enough to handle, finely chop them and combine with the parsley and all the remaining ingredients in a bowl. Add more salt, if desired. Let the chimichurri sit for at least 30 minutes before using. 

For a side of grilled zucchini, prepare a shallow dish with some of the charred scallion chimichurri. Cut the zucchini lengthwise into 4 to 6 wedges. Coat the wedges lightly with a little oil and salt, then grill over direct heat for a couple of minutes on each cut side. Remove from the grill and place it directly into the chimichurri, skin side up. The hot zucchini will soak up the flavors of the chimichurri. Serve it warm, or let it come to room temperature and enjoy it as a marinated vegetable as part of an antipasti or charcuterie spread. 

And because no summer cookout is complete without dessert, we finish with grilled peaches, vanilla ice cream, and brown butter almonds. Sweet peaches caramelize beautifully over the flames before being paired with creamy vanilla ice cream and crunchy almonds toasted in brown butter. It is simple, seasonal, and the perfect ending to a meal fresh off the grill. 

Grilled Peaches with Vanilla Ice Cream and Brown Butter Almonds

• 4 ripe peaches

• 1 cup (2 sticks) butter

• 1 cup sliced almonds

• 4 scoops vanilla ice cream

Cut peaches in half and remove the pits. Cut each half into quarters. Brush the cut sides lightly with oil and sprinkle with a little salt, then place on a hot grill. Once the peaches release from the grill grates, flip them and grill until both sides are nicely marked. Remove the peaches from the grill and place them in a shallow dish. Sprinkle with a little sugar, then cover with a lid to allow the peaches to steam and macerate in the sugar. 

For the brown butter almonds, place the butter in a pot over medium-low heat. Melt the butter and continue cooking until the foam has subsided and the milk solids begin to brown. Remove from the heat, add almonds and a pinch of salt, and set the pot aside to cool. When you’re ready to serve, scoop the ice cream into bowls and top with the grilled peaches and some brown-butter almonds. 

Whether you’re hosting a backyard barbecue or looking for a new recipe for the grill, this menu delivers smoky, sweet, and vibrant flavors that are perfect for sharing around the table.