TRI-TIP - THE CHARACTERFUL ROAST
Coffee & coriander tri-tip
Coffee, coriander and warm spices form a savoury crust around tri-tip. The key is a two-zone fire and careful slicing across its changing grain.
SERVES
4 - 6
PREPARATION
20 minutes + resting
COOKING
30 - 45 minutes
BEST FOR
Casual gathering
WHAT YOU WILL NEED
Ingredients
- 1 tri-tip, approximately 900 g–1.2 kg
- 1 tbsp finely ground coffee
- 2 tsp coriander seeds, toasted and crushed
- 1½ tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp brown sugar
- ½ tsp garlic powder
- ½ tsp freshly ground black pepper
- 1 tbsp neutral cooking oil
- Lime wedges, for serving
Working with a natural whole cut
Exact cut weights vary. Adjust seasoning proportionally and use internal temperature—not only time—to guide doneness.
THE METHOD
Cook it with confidence.
Map the grain
Before seasoning, look closely at the direction of the muscle fibres. Tri-tip has two grain directions; note where they change so you can divide and slice it correctly after cooking.
Build the rub
Combine coffee, coriander, salt, paprika, brown sugar, garlic powder and pepper. Pat the beef dry, coat lightly with oil and press the rub evenly over every surface. Let stand for 30 minutes.
Sear over fire
Prepare a two-zone grill. Sear the tri-tip over direct medium-high heat until a dark crust forms on both sides, moving it as needed to prevent scorching.
Finish indirectly
Move the roast to indirect heat, close the lid and cook until the thickest part reaches 63°C / 145°F on a digital thermometer.
Rest and slice correctly
Rest for 10–15 minutes. Cut the roast in two where the grain changes direction, then slice each piece thinly across its grain. Finish with a squeeze of lime.
MAKE IT YOURS
The small amount of sugar helps the crust form, but it can burn over aggressive heat. Move the roast to the cooler zone as soon as the colour is right.
SERVE IT WITH
Warm tortillas, grilled corn, cabbage slaw and lime.
Cook by temperature.
Use a clean digital thermometer in the thickest part of the beef. Health Canada lists 63°C / 145°F for medium-rare pieces and whole cuts of beef. Keep raw-meat utensils and plates separate from cooked food.
