Tri-Tip With Chipotle Rub



– 11/2 stemmed,seeded, chopped dried chipotle chiles

– 2 peppercorns

– 2 Tbs. conander seeds

– 1tsp.fennelseeds

– 1/4 tsp.cumm seeds

– 2 tsp. dark brown sugar

– 2 tsp. kosher salt

– 1tsp. mustard powder

RUB PREPARATION:Grind chipotle chiles in a spice mill; transfer to a small bowl. Grind pink peppercorns, coriander seeds, fennel seeds, and cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in dark brown sugar,kosher salt, and mustard powder.


– 2- 2 1/2 lbs. tri-tip steak (about 2″ thick)

– Kosher salt

STEAK PREPARATION:Sprinkle tri-tip with kosher salt. Massage Chipotle Rub Into meat. Let steak sit at room temperature  for 1 hour or refrigerate uncovered overnight. Bring to room temperature before grilling. Build a two-zone fire m a charcoal grill,or preheat a gas grill to medium-high.Cook  3-4 minutes per side over direct heat until nicely charred. Transfer to low-heat side (or lower gas grill heat to medium) and cook an additional 6-8 minutes per side or until an instant-read thermometer registers 120″F for rare (steak will carry over to 12s•F,or medium-rare,as It rests).Transfer meat to a carving board;let rest for 10 minutes.Thinly slice against the gram

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