California is credited with originally marketing the cut of beef known
as tri-tip—also called triangle roast or bottom sirloin roast. (In California,
you may call it a Santa Maria steak.) No matter the name, this typically
two-inch-thick, boneless beef roast (one-and-a-half to two pounds total) is
loaded with rich, beefy flavor and can be grilled whole or cut into pieces for
kebabs, which is what I went with for this recipe.
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Tri-Tip Roast |
Like most tasty cuts of beef, the tri-tip can go it alone on the grill
with just a little salt and pepper. But then there are times when a
flavor-enhancing dry rub sounds like an inviting boost for the beef. The star
of this rub is ground coffee. A tablespoon combined with a little
chile powder and black pepper add up to a rich, savory marinade that penetrates the
meat and lasts all the way to the table.
The
finisher here is chimichurri—that garlicky, vinegary, olive oil and
parsley-based sauce found on just about any table in Argentina. Simply mix up
the ingredients in a food processor and serve it with the beef skewers for
dipping or drizzling.
Serves 4
Ingredients
- 1
tbsp ground coffee
- 2
tsp chile powder
- 1/2
tsp freshly ground black pepper, plus more
- 1-1/2-lb
tri-tip roast, cut into 16-18 even chunks
- 1 cup packed
flat-leaf parsley leaves
- 3 garlic cloves,
chopped
- 1 tbsp fresh lemon
juice
- 1 tbsp red wine
vinegar
- 1 tsp dried oregano
- 2/3 cup extra
virgin olive oil
- sea salt
- olive oil, for rubbing
the grill grate
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Tri-Tip Pieces Ready to Marinate |
Preparation
- Combine the coffee,
chile powder, and 1/2 teaspoon black pepper in a small bow. Rub the coffee
mixture all over the tri-tip chunks. Place in a bowl, cover, and refrigerate
2-4 hours.
|
Coffee Mixture |
|
Beef Rubbed with Marinade |
- Meanwhile, combine
the parsley, garlic, lemon juice, vinegar, and oregano in a food processor and
pulse until coarsely chopped. With the motor running, gradually add the extra
virgin olive oil until incorporated. Scrape into a medium bowl and season with salt
and pepper. (Divide into serving bowls, if desired.)
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Basil Mixture Ready to Grind |
|
After Grinding |
|
Oil Added |
|
Chimichurri |
- Light a
grill for medium-high heat.
- Thread 4 to
5 pieces of marinated beef onto each of 4 skewers (soaked in water 30 minutes,
if wood). Sprinkle the beef with salt.
- Grill the
skewers until lightly charred in spots and the beef is medium doneness, 8-9
minutes (or to desired degree of doneness).
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Skewers Ready to Grill |
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Beginning to Grill |
|
Grilled Skewers |
Serve the skewers with chimichurri alongside.
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Grilled Tri-Tip Skewers with Chimichurri |
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