Autumn Spice Rubbed Tri Tip

Fall Spice Rubbed Tri Tip

About two weeks ago I left for Barcelona on a week-long work trip.  When I headed out the days were warm and the light still had the harshness of the summer sun.  In my rushed state I forgot to line up a friend to water my garden, and figured once I had realized about halfway through the trip that it was no use in calling anyone by then – it was all but inevitable that my garden would be shriveled and dead by the time I got back.  Though when I stepped off the airplane back in LA about a week later (after some severely wrecked travel plans and a vow to never give business to Lufthansa again), the day had the distinct feel of fall in LA (yeah, fall in LA has a distinct feel).  When I got home my garden was still alive and I immediately went to the store and bough a butternut squash as well as other fall produce.

Given a week’s time the fall light is becoming softer, but the temps are back in the 80’s and 90’s – which means as much as I want to move on to soups, stews, and all that good stuff, it’s back to the grill with hunks of meat.  I’m looking for a happy medium.  In so doing, this spice rub is distinctively “spice-y,” which for me puts it a little farther along the fall spectrum.  A transitional meal so to speak.  I served it with a butternut squash and leek soup, as well as a very fall salad, complete with granny smith apples and pomegranate seeds.  As much as I am relishing these warm days and September swells, I am looking forward to that early morning chill in the air that let’s me know the season has turned and it’s on to the next one.

Ingredients

• 1 tri tip, 1.5 to 2 lbs
• 1 T garlic powder
• 1 t whole fennel seed
• 1 t whole black pepper corns
• 1 t paprika
• 1/2 t thyme
• 1/2 t dry mustard
• 1/4 t cumin
• 1/4 t coriander
• 1 t kosher salt (if garlic powder is unsalted)

Total time:  30 mintes

Serves 4-5

Place fennel seeds and black pepper corns in a spice grinder (or coffee grinder – make sure to clean that thing out before next time you grind coffee) pulse until evenly ground.  Combine all spices in a mixing bowl, then using hand, pat evenly on all sides of meat.

Cook over medium coals, keeping covered, about 5 minutes per side.

Recipe ID: 1880