• 4 beef tri-tip steaks, cut 1 inch thick (about 6 ounces each)
  • Green onions, lemon wedges, freshly grated lemon peel, (optional)
  • Espresso Rub
    • 2 tablespoons finely ground espresso coffee beans
    • 1 tablespoon garlic pepper
    • 2 teaspoons kosher or regular table salt
    • 2 teaspoons brown sugar
    • 1 teaspoon ancho chili powder
Grilled Beef


1. Combine espresso rub ingredients in small bowl; press generously onto beef steaks. Discard any remaining seasoning mixture. Place steaks in glass dish. Cover and refrigerate 1 hour.
2. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 17 minutes for medium rare to medium doneness, turning occasionally.
3. Carve steaks into slices. Garnish with green onions, lemon wedges and lemon peel, if desired.



Preparation Times

Renee Pokorny, CA

Cook's Tip:
Four beef top blade steaks (flat iron) or beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 ounces each), may be substituted for beef chuck eye steaks. Grill beef top blade steaks, covered 10 to 14 minutes [shoulder center steaks (ranch steak), 11 to 14 minutes] for medium rare to medium doneness, tuning occasionally.

Cook's Tip:
Ancho chili powder is available in the spice or ethnic section of the supermarket or in specialty food markets. Regular chili powder may be substituted.

Cook's Tip
Finely ground regular ground coffee may be substituted for espresso.