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Flavorful Coffee-Rubbed Tri-Tip Steak Recipe with Easy Chimichurri Sauce

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A bold and smoky coffee-rubbed tri-tip steak paired with a fresh, herbaceous chimichurri sauce. Perfect for grilling or stovetop cooking, this recipe is simple, flavorful, and ideal for any occasion.

Ingredients

Scale
  • 2 tablespoons finely ground coffee (medium roast recommended)
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 (2 to 2.5 pounds) tri-tip roast, trimmed of excess fat
  • 2 tablespoons olive oil (for rubbing before seasoning)
  • 1 cup fresh parsley leaves, packed
  • ½ cup fresh cilantro leaves (optional)
  • 3 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon red pepper flakes
  • Salt and black pepper, to taste

Instructions

  1. Pat the tri-tip dry with paper towels. Rub olive oil all over the meat to help the coffee rub stick better. (About 5 minutes)
  2. In a small bowl, combine ground coffee, brown sugar, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Mix well. (2 minutes)
  3. Generously coat the tri-tip with the coffee rub, pressing it into the meat to form a crust. Let the steak sit at room temperature for 30 minutes.
  4. While the steak rests, blend parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes in a food processor until smooth but still a bit textured. Season with salt and pepper to taste. (5-7 minutes)
  5. Preheat your grill to medium-high heat (around 400°F). If using charcoal, wait until the coals are glowing and covered with white ash.
  6. Place the tri-tip over direct heat. Sear each side for about 4-5 minutes until a dark crust forms. Then move the steak to indirect heat, cover, and cook for an additional 10-15 minutes, or until the internal temperature reaches 130°F for medium-rare. Use a meat thermometer for accuracy.
  7. Remove the tri-tip from the grill and tent loosely with foil. Let it rest for 10-15 minutes to redistribute juices.
  8. Slice the steak thinly against the grain for maximum tenderness. Serve with a generous spoonful of chimichurri sauce on top or on the side.

Notes

Use freshly ground coffee for best flavor; avoid instant coffee. Let the steak rest after grilling to keep it juicy. Slice against the grain for tenderness. If no grill is available, sear in a cast iron skillet and finish in the oven at 400°F for 15 minutes. Adjust spice levels or herbs in chimichurri to taste.

Nutrition

Keywords: coffee rub, tri-tip steak, chimichurri sauce, grilled steak, easy steak recipe, backyard barbecue, smoky steak, herb sauce

Find it online: https://coracooks.com/flavorful-coffee-rubbed-tri-tip-steak-recipe-with-easy-chimichurri-sauce/