Go Back
Print

COFFEE & COCOA–CRUSTED BEEF TRI‑TIP

low‑and‑slow precision, a high‑heat sear, and simultaneous grilling of sides—all in one cook. The coffee‑cocoa crust delivers a deep, earthy bark, while vibrant chimichurri and charred veg finish the plate. What more could you ask for??
Author jacksmeatshack

Ingredients

For the beef tri‑tip

  • 1 kg beef tri‑tip roast
  • 2 tbsp finely ground coffee
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 tbsp olive oil

For the chimichurri

  • 1 bunch flat‑leaf parsley finely chopped
  • 2 tbsp fresh coriander chopped
  • 3 garlic cloves minced
  • 1 tbsp red wine vinegar
  • 4 tbsp olive oil
  • Pinch of red pepper flakes
  • Salt & pepper to taste

For the grilled vegetables

  • 300 g baby potatoes halved
  • 200 g broccolini or tenderstem broccoli
  • 2 tbsp olive oil
  • Salt & pepper

Instructions

  1. Preheat the grill to 120 °C.
  2. Mix coffee, cocoa, paprika, garlic powder, onion powder, salt, and pepper.
  3. Rub the trim tip all over with olive oil, then press on the coffee‑cocoa rub with an even distribution. Let rest 15 minutes.
  4. Place the tri‑tip on indirect heat and close the lid of the grill/
  5. In a foil tray, toss potatoes and broccolini with oil, salt, and pepper.
  6. Slide the tray alongside the meat after the first 30 minutes of cook time.
  7. Cook for 60–75 minutes, or until internal temperature of the beef reaches 52 °C (for medium‑rare).
  8. Raise temp to 260 °C.
  9. Move the trim tip to the direct heat side and sear for 3–4 minutes per side for a dark, crusty bark.
  10. Remove the tri‑tip and allow to rest for at least 10 minutes.
  11. While the meat rests, mix the finely chopped parsley, coriander, garlic, vinegar, oil, red pepper flakes, salt, and pepper in a bowl and mix well, set aside for guests to pour their own.
  12. Remove the vegetables once cooked through and slightly charred.
  13. Once rested, slice the trip tip thinly against the grain.
  14. Arrange everything on a platter self serve style and enjoy!