Gluten Free Coffee Rubbed Tri Tip

Coffee Rubbed Tri Tip has a fantastic bold flavor from the coffee but the meat is tender and delicous!  

Happy Tuesday!  Hope you have all recovered from the pre Halloween parties and are gearing up for the Halloween Parties!  We went to a Halloween party last weekend.  My husband and I went as a loofa and soap… we kept the party clean! lol!  It is a fun time to dress up and enjoy being a kid again!

Here is a recipe full of protein to counteract all of the candy being consumed this week!  We love the slight spice with the bold coffee flavor.  I like to sear it then turn the heat down a little to finish cooking it. 

​If you want to try other Tri Tip Recipes check out my Smoked Tri Tip with Chimichurri Sauce and My Medium Rare Tri Tip cooked in the Instant Pot or my Jamaica Tri Tip!


HERE’S WHAT YOU NEED TO MAKE THIS DELICIOUS COFFEE RUBBED TRI TIP:

1/2 cup coffee grounds
Two tsp garlic powder
2 tsp cumin
1 tsp chipotle pepper
One tsp paprika
1 tsp red pepper flakes
1/2 c coconut sugar or sweetener of your choice. (You can use Swerve for Keto)
S & P
Mix spices and sugar together.  
Rub all over the tri tip. 
 Let marinate overnight or a few hours.  
Grill on 400-450 to start until meat is seared.  
Turn down to 325-350 until a meat thermometer reaches 135-145 degrees or to your likeness of beef.  
Let meat rest a few minues then slice:)  
I made a big salad to go with it! 
 Enjoy!

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Gluten Free Coffee Rubbed Tri Tip 

INGREDIENTS

• 1/2 Cup Coffee grounds
• 2 Tsp Garlic powder
• 2 Tsp Cumin
• 1 Tsp Chipotle pepper
• 1 Tsp Paprika
• 1 Tsp Red pepper flakes
• 1/2 Cup Coconut sugar or sweetener of your choice
• 1 Pinch S & P

INSTRUCTIONS 

• Mix spices and sugar together.  Rub all over the tri tip.  Let it marinate overnight or a few hours.  Grill on 400-450 to start until meat is seared.  Turn down to 325-350 until a meat thermometer reaches 135-145 degrees or to your likeness of beef.  Let meat rest a few minues then slice:)  Enjoy!

As Always,

Best Wishes for Gluten-Free Dishes!
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XO,
​
Michelle