Tri-Tip With Rosemary, Fennel And Peppercorn Crust

Recipe Ingredients

1/4 cup	36g / 1.3oz	Chopped fresh rosemary
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Fennel seeds - toasted
1 teaspoon	5ml	Finely ground espresso coffee
2 teaspoons	10ml	Whole peppercorns
2 lbs	908g / 32oz	Tri-tip or flank steak
1 teaspoon	5ml	Coarse sea salt
1/2		Lemon - juice of

Recipe Instructions

This Tuscan-inspired rub has a smoky, robust herbal essence that is a great match for a bold red wine.

Grind the rosemary, fennel seeds, peppercorns and sea salt together using a mortar and pestle or in a coffee grinder. Transfer to a small bowl and add the olive oil and coffee. Rub over the steak to coat completely. Let sit 30 minutes.

Preheat the grill to medium heat.

Add the steak to the grill and cook until medium rare, about 10 minutes per side, turning once. Transfer to a cutting board to rest for 5 minutes. Slice the steak and squeeze the lemon over the meat.

The perfect side dish is grilled red potatoes. Simply parboil small red potatoes, cut in half, and toss with olive oil, chopped garlic, sea salt, and fresh ground pepper. Grill alongside the meat, 5 to 10 minutes. Serve as is or sprinkle with chopped fresh herbs.

Suggested wines: Robert Mondavi Winery Carneros District Merlot or La Famiglia di Robert Mondavi Colmera

Robert Mondavi Winery

Source:
Sonoran Grill TV Show

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.