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