Berbere Tri-Tip Steak
Chef Christian Gill
4
12 hours
30 minutes
African
Entree
Tri tip’s lean profile calls for a bold rub. Berbere brings depth with warming ginger, smoky chile, and citrus lift—balanced heat that cuts through richness and builds crave. Sear it with fire, rest it well, slice thin. Let the blend do the talking.
Ingredients
2.5lb Tri-Tip
½ cup Berbere
1/8 cup SPG
¼ cup Aleppo Pepper Flakes
2/3 cup Olive Oil
¼ cup Red Wine Vinegar
1/8 cup Fish Sauce
2 tbsp White Sugar
Directions
Combine dry spices in a medium bowl and mix well.
Remove tri-tip from packaging and pat dry.
Liberally coat tri-tip in Berbere based spice mix and place inside 1 gallon ziploc freezer bag.
Add liquid ingredients to bag and seal. Place in secondary 1 gallon freezer bag and seal.
Massage and gently flip bag to work the flavors into the meat evenly.
Place in the refrigerator and let marinate 12-24 hours.
Preheat grill to 425 degrees. Remove tri-tip from the bags and pat fairly dry.
Place on the grill directly over the coals and let sear for 3-4 minutes or until a light char and caramelization forms. Flip and repeat on opposite sides.
Move to cool zone of the grill and let finish to an internal temp of 135.
Remove from the grill and let rest for ten minutes before slicing.
Serve!
Recipe Products
