By: Chef Andrew Ikeda of Lake & Irving
5# tri tip
1 T paprika
1/4 cup Dijon mustard
1T toasted and ground coriander
1 t cumin
1/2 T cayenne
1/3 cup red wine vinegar
1/2 cup EVOO
4 each garlic cloves
Combine all ingredients and mix well. Pour marinade over the meat and place in a ziplock bag with as
little air as possible left in the bag. Let sit in refrigerator overnight (at least 12 hours).
Pull from the fridge at least two hours before planning on cooking and let come to room temperature.
Season with salt and pepper. Grill on each side for 5-8 minutes depending on the size of the tri tip. You are looking for about 128 degrees internal temperature when pulling from the grill if you want a medium rare steak (recommended!)
Allow the steak to rest for about 5 minutes before carving. Make sure to slice against the grain, as thin
as your knife allows, to ensure maximum tenderness. Serve as a sandwich on foccacia with fresh
horseradish or with a medley of grilled vegetables.