Coffee Marinated Tri-Tip Roasts

 

Coffee Marinated Tri Tip Roast

Coffee Marinated Tri-Tip Roasts

Coffee adds a nice deep richness to beef, and is one the easiest ways to flavor a steaks or roasts. Tri tip roasts are a far more common find at your local market or butcher shop. It's a triangular cut of beef that brings with it a lot of versatility. It can be grilled or smoked with just about any seasoning combination, but in the end it's a delicious cut, plain and simple. This tri tip roast is bathed in a flavorful balsamic-espresso marinade, then cooked low and slow. Each bite will simply melt in your mouth.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Dish
Cuisine American BBQ
Servings 6 People

Ingredients
  

  • 2 pounds tri-tip roasts, about 2 roasts
  • for marinade:
  • 1/2 cup balsamic vinegar
  • 1/4 cup espresso powder
  • 1/4 cup brown sugar
  • 2 tablespoons water
  • 3-4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons coarse salt
  • 2 teaspoons coarse ground black pepper
  • 2 teaspoons granulated onion
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Instructions
 

  • Combine marinade ingredients in a small bowl. Place tri tip roasts in a resealable plastic bag. You might need to use two. If so, divide marinade in half and distribute accordingly. Pour marinade over roasts making sure that all surfaces are well coated. Seal bags and place into refrigerator for 6-12 hours.
  • Preheat grill for medium heat.
  • Remove roasts from marinade and place onto grill. Take remaining marinade and pour gently over the top of the roasts. This can be messy, so if you'd rather brush the marinade on, then do so.
  • Cook tri tip for 1 hour or until it reaches 145 degrees F., or for medium-rare, 135 degrees F. Watch for flare-ups and adjust temps accordingly, or simply move to a cooler part of the grill until it is contained. You can also finish cooking the roast indirectly if needed.
  • Once the roasts have cooked through, remove from grill and place onto a large cutting board. Loosely tent with aluminum foil and let the meat rest for 10 minutes. Slice into 1/4' to 1/2' slices, and serve. The leftovers are great in sandwiches!
  • Store leftover sliced roast in an air tight container in the refrigerator for up to 4 days.

Notes

Image by: llauroj/Depositphotos
Tried this recipe?Let us know how it was!