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espresso rubbed tri-tip with tomato salad

what you need

1-1.2 kg Tri-Tip

A dozen cherry tomatoes, quartered

1/2 red onion, finely diced

1/4 cup basil, chopped

1/4 cup parsley, chopped

1 tbsp Balsamic vinegar

2 tbsp Olive Oil

Salt and Pepper to taste

what to do

Trim all fat and silver skin from the surface of the tri tip, and rub with coffee rub

Prepare smoker to 250F, and tri-tip the grill and close the lid.

Place the thinnest part of the meat away from the heat source where possibly so as not to overcook it.

If you have a probe thermometer, insert it into the thickest part of the meat.

While the tri-tip is cooking, combine the tomatoes, onion, basil, parsley, balsamic vinegar and olive oil. Season to taste.

After 45 minutes, check the tri-tip with a probe thermometer. You’re looking for an internal temp in the thickest piece of 135F

Remove from smoker and rest under foil for 15-20 minutes

Prepare your cast iron hotplate, or a cast iron pan to screaming hot and add a knob of butter 0r do directly over charcoal /coals

Sear the tri-tip for 30 seconds on each side, then remove to rest again.

Rest for 15 minutes and slice against the grain Serve with the tomato salad on the side or over the top of the meat

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