Herb Crusted Tri-Tip


We have seven olive trees on our property; we crush the olives to produce an extra virgin oil that we use in this recipe and much of our cooking.  We find that rubbing any meat before grilling produces an exceptionally juicy and delicious result. 

Category : Wine Country Classics




1 teaspoon finely ground espresso coffee

1/4 cup chopped fresh rosemary

1/4 cup olive oil

2 tablespoon fennel seeds

    2 tablespoons whole peppercorns

1 teaspoon coarse sea salt

Juice of one lemon

2 ½ pound tri-tip



Grind the rosemary, fennel seeds, peppercorns and sea salt together using a spice grinder. Transfer to a bowl and add the olive oil and coffee.  Rub all over steak and let sit 30 minutes.

Preheat grill.  Place steak on the grill and cook until medium rare about 10 minutes per side, turning once.  Transfer to a cutting board and rest. 



Serves 4

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Lagniappe Peak, Napa Valley