Holiday 2020 sale - Save 25% off sitewide until December 4th!

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.

Ingredients 

Chimichurri
  • 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)

     

    Tri-tip

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

     

    Instructions

    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.

    Older Post
    Newer Post
    Close (esc)

    Stay Historic

    Signup to our mailing list to hear about news, recipes, and legendary deals.

    Age verification

    By clicking enter you are verifying that you are old enough to consume alcohol.

    Search

    Shopping Cart

    Your cart is currently empty.
    Shop now