Coffee-rubbed Grilled Tri-tip Steak

My husband, Les, has stepped up into the role of “kitchen boss” as I convalesce after slicing my finger. He is especially good on the grill, and sharing one of our fabulous recent meals. I hope you enjoy it as much as we do!

Terrie

There are few things I like better than cooking and, of course, eating, a perfectly seared steak. Medium rare.

Strangely, loving steak didn’t come easily for me. My mom, forced to stretch a budget in our lower middle class household, didn’t get the best cuts. I remember endlessly chewing and chewing and chewing, dawdling through meals while eventually my two older sisters and parents drifted away into the “den” (which in actuality was a hallway) to watch TV. I would wait until I knew they were occupied and sneak over to drop my gray meat and leftover canned vegetables into the trash. Then immediately volunteer to take the trash out to the incinerator chute down the hallway of our apartment building in Queens, N.Y.

Eventually, two things changed.

First, I hit puberty and suddenly couldn’t get enough of steak. Second, about this same time, I recall my father started to speak out for getting his steak more rare. In particular, my mom started to buy London broil, a lovely cut of meat, which she cooked on the electric broiler, a rare, new “toy” in our household, slathering on some Open Pit barbecue sauce during the process. Best of all, my mom learned to take the meat off the broiler, cut medium rare slices for my father and me (by then my two sisters were both out of the house; the oldest married and the other in college) and then put the meat back on the grill to get it more done for herself.

I’ve never stopped loving a good cut of steak. As a young adult, I became adept at grilling, and London broil was always my favorite, even over a good New York strip. Until a couple of years ago, that is. Terrie and I were in Whole Foods one day and there was no London broil. The butcher suggested we try a tri-tip. “A what?” I recall saying. He pointed to a triangular-shaped piece of meat about 2 inches thick, which except for its shape looked similar to a London broil. The tri-tip comes from the point end of a sirloin, while London broil typically comes from the top or bottom round of the cow. The tri-tip is thus a better cut of meat, more marbled and flavorful.

Terrie suggested using her coffee spice rub, which is interesting because coffee is one of three things I can’t abide (the others being goat cheese and malted milk). But as part of a spice rub, I honestly don’t taste the “coffee” part, and it makes a terrific flavor profile for cooking steaks of any sort. It has become our favorite preparation for tri-tip, and Terrie’s recipe for the rub is included below.

This cut of beef slices easily, and it stays juicy inside with lots of spice and flavor on the crust.

I can’t tell you how easily and perfectly this meat sears. Not only is it delicious fresh off the grill, but the leftovers slice beautifully thin for sandwiches. Tri-tip, provolone, onion and lettuce on one of Terrie’s sourdough breads for lunch? Yes, please, as my better half likes to say.


Instructions

  1. Brush or spray olive oil onto the surface of the tri-tip steak, and rub a generous amount (about 1 tablespoon per pound of meat) all over it.
  2. Let the dry rub sit for a few hours in the fridge, taking the meat out about an hour before grilling time.
  3. Put the gas grill on high (550 to 600° F) and sear the meat on each side for 45 seconds to a minute depending on the thickness, before turning down the temp to about 350° F.
  4. Cook the tri-tip about 7 to 10 minutes on each side, using either a meat thermometer to hit 140° F internally for medium rare, or simply using your eye if you care to slice into it while it’s on the grill.

Reminder: the meat will continue to cook after being removed from the grill, so err on the “rare” side regardless of how you like your meat, as the idea is to let it rest for 5 minutes before slicing.

Slice tri-tip thinly, against the grain of the meat, taking note that the direction changes slightly about halfway into it.

Nilla knows delicious meat when she smells it!

Terrie’s Coffee Rub

Adapted from Bobby Flay’s rub recipe

Ingredients

1/4 cup very finely ground dark roast coffee* (see notes)

1/4 cup ancho chile powder*

2 Tbsp. Spanish sweet paprika

2 Tbsp. brown sugar

1 Tbsp. mustard seeds

1 Tbsp. kosher salt

1 Tbsp. ground black pepper

1 Tbsp. coriander seeds

1 Tbsp. dried oregano

2 tsp. ground ginger

2 tsp. ground cayenne* (adjust to taste)


*Notes

Use a burr coffee grinder on the finest setting to produce the best ground coffee for this recipe. Alternatively, use purchased espresso powder or a good quality instant coffee, such as Starbucks Via brand.

Ancho chile is a smoked, dried poblano chile. It has less heat than chipotle, and is more “fruity” in flavor. Seek out ancho chile powder in a specialty store or online, or substitute a lesser amount of ground chipotle. I don’t recommend substituting a purchased, generically labeled “chili powder,” as these products usually also contain a lot of salt and other spices.

Cayenne packs a fair amount of heat, so adjust the amount to your match your tolerance. If you really like it hot, substitute ground chiles de arbol.


Instructions

Place mustard and coriander seeds in a spice grinder and pulse until finely ground, but not quite powdery. Combine with all other rub ingredients and keep in a sealed jar for up to six months.

Use about 1 Tbsp. per pound of meat as a grilling rub.



Midwinter Minestrone

Cold weather and shorter days gettin’ you down? Me, too. We’ve had a few close calls this season for snow or wintry mix, but not much has materialized here in the South, though we’ve had our share of cold, dreary days and nights. My friends and family around New York and Boston have seen far more than their share of winter this week, thanks to the Nor’easter that dropped a foot or more of snow. And Punxsutawney Phil, the jumbo rodent in charge of this whole thing, saw his shadow (or perhaps felt the snowflakes falling against his fat cheeks) this morning, and declared “six more weeks of winter.” The bottom line is that winter is getting old; we are all tired of it. What we need is some warm and nourishing comfort food.

I finally pulled out our 7-quart cast-iron Dutch oven and made a huge batch of this soup that never fails to chase away my midwinter blues—a steaming hot bowl of Italian flavor that is chock-full of fresh, nutritious vegetables, spicy Italian sausage, creamy beans and petite pasta. This is the kind of food that warms you from the inside, whether you’re dining at the table or curled up with a soft blanket on the sofa while eating your minestrone from a pottery mug and binging on Netflix. Whatever comfort looks like for you, this soup has it covered.

Minestrone is Italian, obviously, so I’ve seasoned it with my own “Mamma Mia” blend of herbs and spices. This seasoning blend was born more than a decade ago when I participated in a “reverse offering” experiment at church. We were given $20 and challenged to double (or more) that money for charitable donation. The effort was intended to show how we could use our own talents to make a difference in the world. I bought a bunch of bulk spices, turned them into blends and packaged them into baby food jars (which I found for free on Craigslist) with little fabric-wrapped tops for individual sale. The end of the story is that my $20 turned into almost $60 (a fine return), and I still have several of my blends in regular rotation today. Mamma Mia seasoning contains dried oregano, basil, thyme, marjoram and ground fennel seed, plus garlic and crushed red pepper. It’s zesty, herbal and a little bit spicy, and just the right punch of flavor in this minestrone.

Nothing says “comfort” better than a bowl of nourishing soup, and I hope you’ll find it just right for stuck-at-home days, snow days, waiting for snow days, sick of the snow days and—well, pretty much all the days.

Who says comfort food can’t be good for you? This soup has so much going on nutritionally.

This recipe makes about 4 quarts. You will need a large soup pot, slow cooker or Dutch oven to hold all the ingredients, but the recipe can easily be halved for a more manageable batch. This soup also freezes well, so you can pack some away for another gloomy day.


Ingredients from the pantry

Choose low-sodium, organic ingredients as much as possible. The spice blend in the jar is my own Mamma Mia seasoning.

Extra virgin olive oil, salt and pepper (of course)

1 medium onion, chopped

2 Tbsp. fresh chopped garlic

1 carton low-sodium vegetable broth

1 carton low-sodium chicken broth* (see notes)

28 oz. can whole peeled tomatoes in tomato puree (San Marzano preferred)

15 oz. can white kidney beans, drained and rinsed (cannellini)

15 oz. can dark red kidney beans, drained and rinsed

2 tsp. Mamma Mia Seasoning blend (see the end of the post for ingredients, or substitute another salt-free Italian seasoning + a few hearty shakes crushed red pepper flakes)

2 cups dry ditalini (or other petite shaped pasta, such as small elbows or mini farfalle)


Ingredients from the fridge

It looks like we are eating the rainbow with this soup!

3 stalks celery, chopped

1 cup chopped carrots

1 cup each green and red bell peppers, chopped

1/2 bulb fennel, sliced and chopped*

8 oz. cremini mushrooms, cleaned and sliced

1 fat handful kale leaves, chopped small*

1 handful fresh Italian (flat leaf) parsley, cleaned and finely chopped for garnish at serving

1 or 2 lbs. bulk hot Italian sausage* (optional, see notes)


*Notes

Minestrone is perfectly adaptable for a vegetarian, or even vegan, option. Simply swap more vegetable broth for the chicken broth and skip the sausage in favor of additional beans. For texture and interest, I’d recommend a can of garbanzo beans in place of the meat.

Fennel provides a real Italian flavor to minestrone, and the flavor is echoed in my Mamma Mia seasoning, which includes ground fennel seed. It has a crunchy texture that is similar to celery, and a slight licorice flavor that blends well with the other ingredients. Use only the white bulb part of the vegetable (see the slides for more description).

Any type of kale can be used in minestrone. Lacinato kale is commonly used in Italian cooking, but I used curly kale. If you prefer, you could also substitute about 1 1/2 cups finely shredded and chopped green cabbage. These hearty greens add texture and fiber to the soup.

You decide how much sausage, if any, you use in this recipe. My batch included only 1 pound this time, and I used a chicken sausage that was labeled “hot Italian.” Turkey or pork sausage would also work or as mentioned above, you could omit the meat altogether for a vegan version.

Want to make this in a slow cooker? Go for it! The soup doesn’t need much attention other than occasional stirring or adding ingredients. After the initial cooking of sausage and veggies, simply dump everything into the slow cooker and let it go on high heat for several hours, or low heat overnight. It may help to give the kale a quick sauté before adding to the crock, given that it is much larger volume before cooking and most slow cookers recommend filling only 2/3 full.


Instructions

First, the pictures, or you can scroll down for written instructions and a downloadable PDF for your recipe files.


  1. In a large soup pot or Dutch oven, heat 4 Tbsp. olive oil over medium-high heat. Add sausage and cook until browned, breaking up larger pieces with a spoon or wooden utensil.
  2. Add chopped onions, carrots, celery, peppers, fennel and garlic. Stir and cook until vegetables soften, and the moisture released from them has mostly evaporated.
  3. Scatter Italian seasoning blend over the ingredients and stir to combine.
  4. Move the sausage and vegetables to the outer edges of the pot and drizzle another tablespoon of olive oil in the center. Toss in the mushrooms, half at a time, and gently toss them around to lightly brown them. If you’re using a slow cooker, transfer the mixture at the end of this step.
  5. Add the whole plum tomatoes, squeezing each thoroughly by hand directly into the pot. This will assist in breaking down the tomatoes for quicker cooking. Empty all puree into the pot as well.
  6. Add the vegetable and chicken broths and stir to combine. Heat soup to a low boiling point, then reduce heat to a simmer. This will take about 15 minutes.
  7. Stir in finely chopped kale and stir. Add piece of Parmesan rind and allow it to simmer with the soup for a few hours.
  8. Near the end of your expected cooking time, drain and rinse the canned beans. Season them with salt and pepper before adding them to the soup.
  9. Fill a large pot with water and cook the ditalini (or other petite pasta) to al dente texture. Drain pasta and add to the soup just before serving. Alternatively, drain the pasta, toss with a small amount of oil to prevent sticking, and transfer it to a separate bowl to be added to soup as it’s served. This will help you enjoy the soup several days later, without mushy noodles.
This soup is destroying my midwinter blahs!

Want to make this nourishing soup?


Mamma Mia Seasoning Blend


1 Tbsp. granulated garlic

1 Tbsp. dried minced garlic

1 Tbsp. dried Mediterranean oregano

1 Tbsp. dried basil leaves

1 Tbsp. fennel seed, crushed

2 tsp. crushed red pepper flakes

2 tsp. dried thyme leaves

1 tsp. dried marjoram leaves