How to Cook Amazing Tri-Tip Steak: Coffee-Rubbed & Paired w/Cabernet Sauvignon

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Learn how to cook tri-tip properly with an incredible coffee-rub crust, and pair it with Cabernet Sauvignon from Paso Robles. Tri-tip can be a challenge to prepare because the grain on the meat runs two ways. So I like to cut it before I grill, when I can clearly see the grain lines of the meat. Once that's done, we'll add a coffee rub that we made from scratch. This will help bring out some of the coffee notes in the wine. Next, while our meat marinates, we'll make our salsa verde, which is a traditional Italian-style condiment of herbs, capers, oil, and vinegar. Plus, we'll get our Fregola pasta, which are little round spheres, boiling. We'll grill our steak, making sure to turn frequently for a nice crust, as well as our onion and cherry tomatoes. Finally, as the steak rests, we'll finish our pasta with red wine, garlic, and thyme. Slice the steak, serve over the pasta, and top with the salsa verde!
Pairing: This is a great match for our wine, as the spice box notes in the oaked Cabernet Sauvignon match the spiced notes of the coffee rub. Plus, the juicy acidity and fruit character helps balance the heavy grilled steak, and the tannin plays with the fat of the meat, and the medium+ bodied wine stands up to the fairly heavy dish!
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GET THE WINES:
www.millerfamilywines.com/pro...
Reciprocity Cabernet Sauvignon
ABOUT THE WINES:
Reciprocity wines are organically farmed & sustainable wines from the French Camp Vineyard in the Paso Robles Highlands District of the Paso Robles AVA.
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RECIPE:
Salsa Verde:
1/4 cup EVOO
1/4 cup red wine vin
10 pitted castelvetrano olives, roughly chopped
1 Tbsp capers
1 Cup mixed fresh herbs (parsley, mint, cilantro)
Steak:
1 tri tip roast (2-2.5lbs)
Coffee Rub:
2 Tablespoons salt
2 Tablespoons ground coffee
1 Tablespoons garlic powder
1 Tablespoons smoked paprika
1 Tablespoon black pepper
1/2 Tablespoon crushed coriander
1 teaspoon chili powder
1/2 teaspoon cayenne
Pasta:
1 cup Fregola (or Acini di Pepe or large couscous)
16-20 grilled cherry tomatos
1 red onion, sliced into 1/2” wheels
3 clove garlic, minced
2-4 sprigs thyme, de-stemmed
1/4 cup red wine
Directions:
1. Cut tri-tip into two pieces along the place where the grain changes. Coat the two pieces with neutral oil, rub with coffee rub (see recipe) or preferred BBQ rub. Set aside.
2. Put on pot of salted water for pasta. Once boiling, add fregola. When two minutes until al dente, reserve 1 cup of starch water, strain, and set aside.
3. Light grill to high and season grates with oil.
4. Combine all ingredients for salsa verde and mix. Set aside.
5. Slice onion, skewer cherry tomatoes and spray with non-stick.
6. Grill onions and tomatoes for 4-5 minutes per side until charred. Set aside.
7. Grill steak, turning frequently, until done, when internal temperature with thermometer is 120F. This may take 15-20 minutes depending ons size of roast.
8. Let steak rest while finishing pasta. Coast bottom of pot with olive oil, chop grilled onion, and add to pot with garlic. In 2-3 minutes, add red wine. In 2-3 minutes, add pasta, cherry tomatoes, and starch water (as necessary) to bind. Cook until al dente.
9. Put pasta on bottom of plate. Slice steak and arrange on top. Top with salsa verde, finishing oil, and salt and pepper.
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00:00 Introduction
00:14 Recipe
06:56 Wine Pairing
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