Seriously Simple: Roast tri-tip is enhanced with coffee crust

One of my favorite cuts of meat is the triangle tip roast, sometimes called “bottom sirloin” or “tri-tip.” It is triangular and is marbled for flavorful cooking on the grill or roasting.

In this savory Seriously Simple recipe the meat is first rubbed with low-sodium soy sauce that infuses and coats the meat with this slightly salty condiment. As it cooks, the natural sugars are released bringing out a unique flavor to the meat. The coffee crust includes a melding of light brown sugar, garlic, smoked paprika and, of course, coffee granules. This yields a deep rich slightly smoky-sweet flavor to the meat.

Make sure to let the meat rest after cooking for maximum juiciness. Don’t forget to spoon over some juices on the meat slices. Try serving a rich red wine like a full-bodied malbec or zinfandel to accompany the tri-tip.

If you have any leftover try making sandwiches, spread with a layer of horseradish or yuzu mayonnaise on ciabatta, baguette or sourdough. You could also arrange slices on top of mixed green salad and drizzle with vinaigrette.

Roast Tri-Tip of Beef with Coffee Crust

Serves 6

1 (2- to 2 1/2-pound) tri-tip roast

2 tablespoons low-sodium soy sauce

For the coffee crust:

2 tablespoons instant espresso

2 tablespoons light brown sugar

1/2 tablespoon garlic powder or granulated garlic

1 teaspoon black pepper

1/2 tablespoon smoked paprika

1 teaspoon unsweetened cocoa powder

1. Trim the beef of excess fat. Avoid removing too much external fat, as a little fat will baste the meat as it roasts, keeping it flavorful and juicy. If the surface feels wet, pat it dry with paper towels. Pour the soy sauce all over the meat, making sure to cover all sides of the meat and rub it in. Place the meat on a metal rack that sits on a parchment-lined sheet pan. Let the meat sit, uncovered, at room temperature for 1/2 hour before coating with crust mixture.

2. Meanwhile make the crust: Combine all crust ingredients in a small bowl. Mix well, breaking up any lumps until it is a fine mixture. After 1/2 hour sprinkle the crust all over the meat, on all sides, patting with your fingers to make sure it adheres to the meat. Refrigerate for 2 to 12 hours, uncovered, so that crust can flavor the meat.

3. Position a rack in the center of the oven. Preheat the oven to 400 F. Roast the meat fat side up on the rack and roast until the internal temperature of the thickest part of the roast, measured with an instant-read thermometer, reaches 120 degrees for rare, 125 to 130 degrees for medium-rare, 135 degrees for medium. Start checking after about 25 minutes; medium-rare (my preference) will take about 30 to 35 minutes, depending upon the size of the meat.

4. Transfer the roast to a carving board, preferably with a trough for the juices, and let it rest for about 10 minutes. Expect the temperature to rise about 5 degrees as the meat rests.

5. Carve across the grain into thin slices and serve immediately. Spoon some juices over the meat.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)