2 – 2 1/2 lb Tri-Tip steak* (about 2″ thick)
Chipotle Rub (see below)
1 1/2 stemmed, seeded, chopped dried Chipotle Chiles
2 Tbsp Pink Peppercorns
2 Tbsp Coriander Seeds
1 tsp Fennel Seeds
1/4 tsp Cumin Seeds
2 tsp dark brown sugar
2 tsp Kosher Salt
To make the rub, grind 1-1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl.
Grind 2 Tbsp Pink Peppercorns, 2 Tbsp Coriander Seeds, 1 tsp Fennel Seeds, and 1/4 tsp Cumin Seeds using in the same spice mill; transfer to the bowl with the chiles.
Stir in 2 tsp dark brown sugar, 2 tsp Kosher Salt, and 1 tsp Mustard Powder.
To make the steak: Sprinkle Tri-Tip with kosher salt. Massage your homemade Chipotle Rub into the meat. Let steak sit at room temperature for 1 hour (or refrigerate, uncovered, overnight). Bring to room temperature before grilling.
Heat grill to medium-high heat. Cook 3–4 min per side over direct heat until nicely charred. Lower gas grill’s heat to medium, and cook an additional 6–8 minutes per side or until an instant-read thermometer inserted into the thickest part of the meat registers 120°F for rare (internal temp of the steak will increase to 125°F, or medium-rare, as it rests).
Transfer meat to a carving board; let rest for 10 minutes. Thinly slice steak against the grain.
*A Tri-Tip steak is cut from the tri-tip roast, the triangular section where the sirloin meets the loin and flank. It’s well-suited to grilling, very flavorful with good marbling, and relatively inexpensive. Be careful not to overcook! If you plan grill this beyond a “medium” doneness, marinate it beforehand.