Coffee-rubbed grilled tri-tip tacos with homemade chimichurri sauce, cotija cheese, and pickled red onions make for a unique, mouth-watering meal!
While I’m not typically hyper-motivated by beef, crispy-on-the-outside, tender-on-the-inside grilled-to-perfection tri-tip is one of my meat faves. The smoky flavor? The juicy, tender texture? Major drool status. Chop up that meat and turn it into a fresh and frisky taco topped with homemade chimichurri sauce, pickled red onions, and cotija (or queso fresco) and we’re talking seriously mouth-watering bites of bliss.
Have you ever grilled tri-tip? Boy oh boy is it just one of the joys in life? I recently wrote an article for eHow.com on How to Grill a Tender and Juicy Tri-Tip, which is an easy step-by-step photo tutorial on tri-tip grilling, and is also full of useful tips and tricks. For those of you who are new to grilling big slabs of meat, I recommend checking out the tutorial prior to making these tacos.
Let’s talk rubs versus marinades…do you have a preference? Some people are into rubbing, while others are all about marinating…choose your pleasure. I always recommend a dry rub when grilling tri-tip, as I find it yields the most delightful crisp on the outside. I feel like you can’t really go wrong with the herbs and spices you choose for a dry rub, and have found ground up coffee beans make for a fantastic addition to any dry rub for beef, chicken, pork, even seafood.
Taco toppings, my friends. Let’s chat. I made pickled red onions and chimichurri sauce, but if you’re looking to save time, you have plenty of options. You can chop up a regular ol’ white onion and fresh cilantro, and even use store-bought pepperoncinis and/or pesto sauce in place of the pickled red onions and chimichurri. So long as you have something briny, cheesy, and saucy, you’re sure to love any rendition of this coffee-rubbed delight.