Tri-Tip with Chipotle Rub

By vealam

by The Bon Appétit Test Kitchen

Ingredients

• FOR CHIPOTLE RUB:
• 2 - 2 1/2 pound tri-tip steak (about 2" thick)
• Kosher salt
• Chipotle Rub (recipe follows)
• 1 1/2 stemmed, seeded, chopped dried chipotle chiles
• 2 tablespoons pink peppercorns
• 2 tablespoons coriander seeds
• 1 teaspoon fennel seeds
• 1/4 teaspoon cumin seeds
• 2 teaspoons dark brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon mustard powder

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

FOR CHIPOTLE RUB:
Grind 1 1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl. Grind 2 tablespoons pink peppercorns, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in 2 teaspoons dark brown sugar, 2 teaspoons kosher salt, and 1 teaspoon mustard powder.

Sprinkle tri-tip with kosher salt. Massage Chipotle
Rub into meat. Let steak sit at room temperature for 1 hour or refrigerate uncovered overnight. Bring to room temperature before grilling.

Build a two-zone fire in a charcoal grill, or preheat a gas grill to medium-high. Cook 3–4 minutes per side over direct heat until nicely charred. Transfer to low-heat side (or lower gas grill heat to medium)and cook an additional 6–8 minutes
per side or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).

Transfer meat to a carving board; let rest for 10 minutes. Thinly slice against the grain.