Grilled Tri-Tip Steak with Honey Garlic Chutney

This grilled tri-tip steak with Honey Garlic Chutney is based off of a recipe from New York Times Cooking. Succulent thin sliced steak crusted with coffee rub. Drizzle just a touch of Honey Garlic Chutney for that perfect kiss of sweet. Served hot or cold, it’s sure to make everyone happy. Delicious leftover on steak salad, with eggs or on a hearty sandwich. Grilled Tri-Tip Steak Serves 4 to 6.



  • 2 TBSP finely ground coffee
  • 1 1/2 TBSP kosher salt
  • 1 1/2 TBSP garlic powder
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp smoked paprika
  • 1 TBSP brown sugar
  • 1/4 tsp ground cloves
  • 1/4 tsp cinnamon


  1. If there is a silver skin, trim it off. Even better if you have a butcher who will do that for you. But leave 1/8 to 1/4 inch of fat cap remaining.
  2. Rub 4 TBSP coffee rub all over the tri-tip. Massage it in well, covering all surfaces. Wrap in plastic and allow to marinade in the refrigerator for a minimum of 3 hours and up to 24 hours. Before cooking, remove it from the refrigerator and allow it to come to room temperature. Approximately 1 hour.
  3. Prepare your grill and preheat it on high. Place the tri-tip on the grill and sear for 5 to 6 minutes on each side. If your grill tends to flare up, turn the heat back to medium-high. Keep an eye out for flare ups.
  4. If your gas grill has three burners, turn two of them off. Leave one burner all the way on one side on medium. Move the tri-tip to the cooler part of the grill. Allow to cook for 6 to 7 minutes. Turn tri-tip over, still on the cooler side and cook another 6 to 7 minutes. Insert a thermometer into the thickest part to be sure it’s done to your liking.** See below for temperature guide.
  5. IMPORTANT: Remove your tri-tip to a heat-proof plate, cover loosely with foil and allow to rest for 10 to 20 minutes before slicing. Remember this step for the juiciest results.


*If you can not find tri-tip with the fat cap on, you can still make this recipe. You could reduce the total amount of cooking time by 1 to 2 minutes but it’s not necessary.

**Your cook time depends on the size of your tri-tip and how rare you want it. A thermometer inserted into the thickest part of the tri-tip should read:

  • 126° for rare
  • 129° for medium rare
  • 133° for medium
  • 140° for medium well
  • 147° for well done

Happy eating! In the York, Pennsylvania are our favorite butchers are Locust Point Cattle Company , Godfrey Brothers Meats and Red Barn Farm Market.

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