Give your coffee a tasty new use — create a delicious dry rub by mixing your morning grounds with other flavorful seasonings. Generously slather onto tri-tip steaks and serve with Peruvian potatoes and aji verde sauce.
.Ingredients:
tri-tip
1 Chairman’s Reserve® tri-tip roast (about 3 pounds)
1 tablespoon butter or ghee
1 tablespoon avocado oil
2 teaspoons butter
Dry coffee rub
¼ cup medium roast coffee beans, or finely ground
1 tablespoon brown sugar
1 tablespoon kosher salt
1 teaspoon coriander, ground
1 teaspoon cumin, ground
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon smoked paprika
¼ teaspoon cayenne pepper
Aji Verde Sauce
½ cup sour cream
½ cup mayo
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 jalapeño, or less if spicy
1 garlic clove
1 cup chopped cilantro
Potatoes
2 pounds potatoes, purple and yellow potatoes
½ cup extra-virgin olive oil
1 tablespoon fresh oregano
2 teaspoons minced garlic
1 teaspoon salt
½ teaspoon freshly ground black pepper
Directions:
tri-tip
- Liberally dust tri-tip with dry coffee rub, put into vacuum bag or food safe zip bag, add 1 tablespoon butter and refrigerate for 4 hours or overnight.
- Fill a large pot or container with water and attach sous vide cooker to side of pot. Set temperature for 120°F. Once water comes to temperature, put vacuum packed beef (or zip bag using water displacement method to remove air) into water and set timer for 4 hours.
- When sous vide cooker is finished, remove meat and hold at room temp until ready to serve (up to 2 hours) or put into refrigerator until 1 hour before.
- Before serving, heat a cast-iron flat grill pan on medium-high heat until smoking. Remove tri-tip from bag and pat dry. Add oil to pan along with tri-tip. Sear for 30 seconds roll and sear another side 30 seconds, repeat until entire tri-tip has one turn. Add 2 teaspoons butter to pan and repeat searing. Check temperature with an instant read thermometer. Remove from heat when internal temperature reaches 133°F. Allow it to rest for 5 to 10 minutes before slicing.
Dry coffee rub
- Combine all dry coffee rub ingredients.
Aji Verde Sauce
- Put all ingredients (except cilantro) into blender and process until smooth, add cilantro and blend to chop and combine. Put into serving bowl.
Potatoes
- Pre-heat oven to 450°F.
- Combine oil and seasonings in a large bowl.
- Wash and slice potatoes in quarters lengthwise adding to the bowl and tossing as you go.
- Place on parchment lined, rimmed baking sheet in an even layer and roast for 20 minutes. Turn pan and move potatoes around and continue cooking another 10 minutes or so until they are brown and crispy.
Serving suggestions
- Slice meat and arrange on platter with potatoes and sauce.
- Garnish with cilantro, limes, jalapenos.
Additional accompaniments
- Pickled red onions
- Grilled bread
- Salad
