Tri-tip is made for a hot grill: it takes on a gorgeous crust, stays juicy when you give it a proper rest, and feeds a hungry table without a lot of fuss. A little coffee deepens the flavor of Brunk Black Blend BBQ Rub, while grilled peaches bring just enough sweet-tangy contrast to keep the whole plate lively.

Ingredients

  • 1 1/2 to 2 lb tri-tip roast, trimmed
  • 2 tbsp Brunk Black Blend BBQ Rub
  • 1 tbsp finely ground coffee
  • 1 tbsp brown sugar
  • 1 tbsp olive oil, plus more for the peaches
  • 3 ripe but firm peaches, halved and pitted
  • 5 oz baby arugula
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp chopped fresh rosemary, plus extra sprigs for serving
  • 1/2 tsp kosher salt, only if needed

Instructions

  1. Pat the tri-tip dry. In a small bowl, stir together the Brunk Black Blend, coffee, brown sugar, and olive oil to make a loose paste. Rub it all over the roast and let it sit at room temperature for 25 to 30 minutes while the grill heats.
  2. Prepare a two-zone grill with one side hot and the other side at medium-low. Brush the peach cut sides lightly with oil.
  3. Sear the tri-tip over the hot zone for 3 to 4 minutes per side, turning as needed until the crust is deeply browned. Move it to the cooler zone, cover, and cook until the thickest part reaches 125 to 130°F for medium-rare, about 20 to 30 minutes depending on the roast.
  4. During the last 6 to 8 minutes, grill the peaches cut-side down over the hot zone until marked and softened but not collapsing. Flip once to warm the skin side.
  5. Transfer the tri-tip to a cutting board and rest for 15 minutes. Meanwhile, whisk the lemon juice, honey, rosemary, and a pinch of salt in a large bowl. Add the arugula and toss lightly.
  6. Slice the tri-tip thinly across the grain. Pile the dressed arugula onto a platter, arrange the steak and grilled peaches over top, and spoon any juices from the board around the plate. Finish with rosemary sprigs and serve right away.

Brunk tip

Tri-tip has two grain directions, so look closely before slicing and adjust your knife halfway through the roast. If your peaches are extra juicy, put them on the grill straight from the fridge so they hold their shape better.