Print

Bold Coffee-Rubbed Tri-Tip Steak Recipe with Easy Fresh Chimichurri Sauce

coffee-rubbed tri-tip steak - featured image
Print Recipe

A bold and flavorful coffee-rubbed tri-tip steak paired with a fresh, tangy chimichurri sauce. This recipe is quick, easy, and perfect for grilling season or casual dinners.

Ingredients

Scale
  • 2 tablespoons coarsely ground coffee (dark roast preferred)
  • 1 tablespoon paprika (smoked paprika optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (optional)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 to 2.5 pounds tri-tip steak, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 cup packed fresh flat-leaf parsley, roughly chopped
  • ½ cup packed fresh cilantro, roughly chopped (optional)
  • 2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano
  • 3 large garlic cloves, minced
  • 3 tablespoons red wine vinegar
  • ½ cup (120 ml) extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a medium bowl, combine coffee, paprika, brown sugar, garlic powder, onion powder, cumin, chili powder (if using), kosher salt, and black pepper. Mix thoroughly to blend all flavors.
  2. Pat the tri-tip dry with paper towels. Drizzle olive oil evenly over the steak and rub it all around.
  3. Generously coat the tri-tip with the coffee rub, pressing gently to adhere. Wrap in plastic or cover and refrigerate for at least 1 hour, ideally 4 hours or overnight.
  4. Prepare the chimichurri sauce by combining parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir or whisk until well combined. Let sit at room temperature for at least 30 minutes.
  5. Preheat grill to medium-high heat (around 400°F). If using charcoal, set up a two-zone fire.
  6. Place tri-tip over direct heat and sear for 4-5 minutes per side until a dark crust forms.
  7. Move steak to indirect heat, cover, and cook for 15-20 minutes, turning occasionally, until internal temperature reaches 130°F for medium-rare or 140°F for medium.
  8. Remove steak from grill and tent loosely with foil. Rest for 10 minutes.
  9. Slice thinly against the grain and serve with chimichurri sauce.

Notes

Use coarsely ground coffee to avoid gritty texture. Rest the meat after grilling for juicy slices. Chimichurri can be made ahead and tastes better after flavors meld. If no grill, sear in cast iron skillet and finish in 400°F oven for 15-20 minutes. Adjust chili powder for spice preference.

Nutrition

Keywords: coffee rub, tri-tip steak, chimichurri sauce, grilled steak, easy steak recipe, backyard BBQ, bold flavors

Find it online: https://pokirecipes.com/bold-coffee-rubbed-tri-tip-steak-recipe-with-easy-fresh-chimichurri-sauce/