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.
- 1 Tri-Tip weighing 2 to 2 1/2 lbs with some of the fat cap left on*
- 4 TBSP coffee rub (see below)
- gas grill
- 3 to 4 TBSP Locally Seasoned Honey Garlic Chutney
FOR THE RUB
- 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
- 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.
- 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.
- 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.
- 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.
- 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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