Coffee Rubbed Tri-Tip with Tequila Chimichurri

Tri-tip comes from the bottom of the sirloin and while popular on the west coast is underappreciated in other parts of the country. It is cooked similar to a steak but must be cut against the grain for proper tenderness.


  • 1 bunch cilantro
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 lime, juiced (1/4 cup)
  • 1 tbsp apple cider vinegar
  • ¼ tsp agave
  • 3 tbsp diced hot green chiles
  • ½ cup tequila
  • dash salt (to taste)



    • 1 Tri Tip
    • 3 tbsp Historic Black
    • 2 tsp ground coffee
    • 2 tsp chili powder
    • Garlic Salt



    To make the chimichurri place all of the ingredients into a food processor and process till smooth.  For best results make several hours before serving - I normally make it the night before.

    Mix together the Historic Black, coffee, and chili powder in a small bowl.

    Remove surface fat and silver skin from tri-tip. Season with garlic salt and the coffee rub - you may have some of the coffee rub left over.

    Place on pre-heated 225°F. smoker. Cook until internal temp reaches 110 - about 1 – 1.5 hours depending on the size of the Tri-Tip. Remove from grill/smoker.

    Increase grill temperature to 450 degrees or higher. Place tri-tip back on grill and sear on each side for 2-3 minutes. Internal temperature should reach 125°F-135°F depending on your preferred doneness.

    Slice tri-tip against the grain for best texture. Serve with chimichurri garnished over the slices.

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