Coffee-Crusted Tri-Tip with Scallion-Butter Corn
Bold coffee, brown sugar, and smoked paprika form a deeply savory crust on juicy grilled tri-tip, paired with charred summer corn slathered in melting scallion butter.
- Total time: 40 minutes
- Servings: —
- Estimated total cost: $17–$19
- Calories per serving: —
Ingredients
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Certified Angus Beef Tri Tip Steak (2 Steak per Pack)1 lb $12.99
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Fresh Sweet Corn on the Cob-Each2 ears $1.25
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Earthbound Farm Green Onions2 green onions $1.50
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Olive oil1 1/2 tablespoons
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Kosher salt2 teaspoons
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Black pepper3/4 teaspoon
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Finely ground coffee1 tablespoon
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Light brown sugar1 tablespoon
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Smoked paprika1 tablespoon
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Garlic powder1/2 teaspoon
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Unsalted butter, softened1 tablespoon
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Dusted Valley Vineyards Boomtown Syrah1 bottle $13.99
Instructions
Swipe or drag a step aside when it’s done. ↔
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1.
Preheat the grill to medium, about 400°F, for 10 minutes. Thinly slice 2 green onions and mash them into 1 tablespoon softened unsalted butter; set aside.
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2.
Pat 1 lb Certified Angus Beef Tri Tip Steak dry and coat it with 1 tablespoon olive oil. Combine 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 tablespoon finely ground coffee, 1 tablespoon light brown sugar, 1 tablespoon smoked paprika, and 1/2 teaspoon garlic powder, then press the mixture firmly over every side of the 1 lb tri-tip.
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3.
Shuck 2 ears Fresh Sweet Corn on the Cob, brush them with 1/2 tablespoon olive oil, and season them with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
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4.
Place 1 lb seasoned tri-tip and 2 seasoned ears corn on the grill at the same time. Grill the 1 lb tri-tip for 5 to 7 minutes per side, moving it away from flare-ups, until its center reaches 130–135°F for medium-rare; turn the 2 ears corn every 2 to 3 minutes and remove them after 10 to 12 minutes, once tender and charred.
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5.
Transfer 1 lb grilled tri-tip to a board and rest it for 10 minutes. Slather 2 hot ears corn with the scallion butter made from 1 tablespoon unsalted butter and 2 green onions.
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6.
Thinly slice 1 lb rested tri-tip against the grain, divide it between two plates, and serve each portion with 1 ear scallion-buttered corn.
Health: Approximately 700 calories and 50 grams of protein per serving, with sweet corn contributing fiber and B vitamins.
Drink pairing: A fruit-forward Syrah stands up to the smoky coffee crust while complementing the sweet corn.
Wine picks:
- Dusted Valley Vineyards Boomtown Syrah $13.99 1 bottle
- Waterbrook Syrah Washington Red Wine $13.99 1 bottle
Why it works: The coffee, smoked paprika, and brown-sugar crust call for a ripe, full-bodied Syrah with enough peppery depth for the grilled beef, while its fruitiness will echo the sweet charred corn. The more distinctive Boom Boom! bottling is a fitting upgrade for this bold preparation.