Tri-Tip Roast with Coffee-Chile Rub and Adobo Sauce

Jamie Purviance

Difficulty: easy
Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Marinating Time

    4 to 24 h

  • Grilling Time

    30 to 40 mins


the Ingredients

Tri Tip300


  • Completed step 1 tablespoon ground dark-roast coffee
  • Completed step 1 tablespoon packed light brown sugar
  • Completed step 1 tablespoon ancho chile powder
  • Completed step 2 teaspoons ground cumin
  • Completed step 2 teaspoons kosher salt
  • Completed step 1 teaspoon smoked sweet paprika
  • Completed step 1 tri-tip roast, (2 to 2 1/2 pounds)


  • Completed step 1 cup whole milk European-style yogurt or sour cream
  • Completed step 2 tablespoons sauce from canned chipotles in adobo
  • Completed step 1 garlic clove, minced or pushed through a press
  • Completed step 1 tablespoon fresh lime juice
  • Completed step ½ teaspoon ground cumin
  • Completed step ¼ teaspoon kosher salt
  • Completed step ⅛ teaspoon freshly ground black pepper

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere



  • In a small bowl combine the rub ingredients.
  • Place the steak in a baking dish. Coat the tri-tip on all sides with the rub. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
  • In a small bowl whisk the sauce ingredients. Refrigerate until use.
  • Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  • Sear the tri-tip over direct medium heat, with the lid closed, for 10 minutes, turning once. Transfer to indirect medium heat and grill, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 125°F, 20 to 30 minutes for medium rare (or your preferred doneness). Remove from the grill, and rest at room temperature, indoors, for 10 to 15 minutes.
  • Slice the meat across the grain. Serve with the adobo sauce.

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