• Send to a Friend

Grilled or Roasted Wagyu Tri Tip with Romesco Sauce

D'Artagnan | Yield: serves 8
Our Wagyu tri tip, or Santa Maria roast, is a lean and flavorful piece of beef that feeds a small crowd quickly – cooking time in most cases is just 20 minutes. Here we give it a tasty spice rub and finish it with Romesco sauce, pesto’s slightly sexier Spanish cousin that’s just as easy to make.
Grilled Wagyu Tri Tip Roast with Romesco Sauce Recipe | D’Artagnan

Ingredients

1 Wagyu Beef Tri Tip
Kosher salt

FOR THE RUB

  • 1 tablespoon finely ground coffee
  • 1 tablespoon brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon ground black pepper

FOR THE SAUCE

  • 2 large roasted red peppers in olive oil
  • 1 large clove garlic
  • ½ cup Marcona almonds
  • ¼ cup tomato purée
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil

Preparation

  1. Remove tri tip from the refrigerator about an hour before cooking. Trim excess silver skin. Make a note of how the grain of the meat runs. In tri tip, the direction of the grain may change; after cooking make sure to cut against the grain. Season both sides with kosher salt.
  2. In a small bowl, stir together coffee, brown sugar, onion powder, garlic powder, chipotle powder, and pepper until well mixed. Liberally season both sides of the tri tip with the rub.
  3. TO GRILL: preheat a charcoal or gas grill to high. Place tri tip over direct heat and cook for about 5-6 minutes, flip and cook about 5-6 minutes more. Then lower gas to medium, or move the meat to a cooler part of the charcoal grill. Turn meat again and cook another 7-8 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 130 degrees F for medium-rare. A 2-pound Wagyu tri tip will require approximately 18-20 minutes total grilling time. Rest roast on a cutting board for 10-20 minutes. Proceed to step 5.
  4. TO PAN-ROAST: Preheat oven to 350 degrees F. Heat 2 tablespoons of neutral oil in a heavy, oven-safe pan (we like cast iron) over high heat until nearly smoking. Add tri tip to pan and immediately reduce heat to medium-high. Sear for about 4 minutes then flip and put pan into the preheated oven. Roast for about 15 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 130 degrees F for medium-rare. Rest roast on a cutting board for 10-20 minutes.
  5. Meanwhile make the sauce: To the bowl of a food processor add red peppers, garlic, almonds, tomato purée, parsley, vinegar, paprika, and cayenne. Pulse until very finely chopped. With the processor running, slowly add in olive oil; process until smooth. Season to taste with salt and pepper.
  6. Slice tri tip against the grain and serve with romesco sauce.

Recipe Notes: Romesco can be made several days in advance; store covered in the refrigerator until ready to use. Leftover sauce is delicious on grilled vegetables, buffalo, venison, wild boar, tossed with pasta, or even in a sandwich.