Tri-Tip With Rosemary, Fennel And Peppercorn Crust

Course : Grilling
Serves: 1
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1/4 cup chopped fresh rosemary
1/4 cup olive oil
1 tablespoon fennel seeds -- toasted
1 teaspoon finely ground espresso coffee
2 teaspoons whole peppercorns
2 pounds tri-tip or flank steak
1 teaspoon coarse sea salt
1/2 medium lemon -- juice of

Preparation / Directions:

This Tuscan-inspired rub has a smoky, robust herbal essence that is a great match for a bold red wine. Grind the rosemary, fennel seeds, peppercorns and sea salt together using a mortar and pestle or in a coffee grinder. Transfer to a small bowl and add the olive oil and coffee. Rub over the steak to coat completely. Let sit 30 minutes. Preheat the grill to medium heat. Add the steak to the grill and cook until medium rare, about 10 minutes per side, turning once. Transfer to a cutting board to rest for 5 minutes. Slice the steak and squeeze the lemon over the meat. The perfect side dish is grilled red potatoes. Simply parboil small red potatoes, cut in half, and toss with olive oil, chopped garlic, sea salt, and fresh ground pepper. Grill alongside the meat, 5 to 10 minutes. Serve as is or sprinkle with chopped fresh herbs. Suggested wines: Robert Mondavi Winery Carneros District Merlot or La Famiglia di Robert Mondavi Colmera Robert Mondavi Winery

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