Grilled Tri-Tip Skewers with Chimichurri

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.

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

Tri-Tip Pieces Ready to Marinate

Preparation

1. 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

1. 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.)

Basil Mixture Ready to Grind

After Grinding

Oil Added

Chimichurri

1. Light a grill for medium-high heat.
2. 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.
3. Grill the skewers until lightly charred in spots and the beef is medium doneness, 8-9 minutes (or to desired degree of doneness).

Skewers Ready to Grill

Beginning to Grill

Grilled Skewers

Serve the skewers with chimichurri alongside.

Grilled Tri-Tip Skewers with Chimichurri