Ingredients
Tri-Tip
2 teaspoons coriander seeds
2 teaspoons black peppercorns
2½ teaspoons kosher salt
2 teaspoons sugar
1 teaspoon granulated garlic
1 (2-pound) beef tri-tip roast, trimmed
Cilantro-Lime Sauce
⅓ cup heavy cream
⅓ cup dry white wine
1 shallot, sliced thin
1 teaspoon kosher salt
¾ cup (¾ ounce) coarsely chopped fresh cilantro leaves and stems
2 jalapeño chiles, stemmed and coarsely chopped (½ cup)
1 tablespoon grated lime zest plus 2 tablespoons juice (2 limes)
2 garlic cloves
Directions
1
Tri-tip can be labeled tri-tip steak or tri-tip roast. If you don't have a spice grinder, place the coriander seeds and peppercorns in a zipper-lock bag and crush them with a rolling pin or the heel of a skillet. We offer the weight and volume of the cilantro here because without enough cilantro, the sauce will not achieve the proper texture. Note that timing and temperatures differ for charcoal and gas grills to account for differences in carryover cooking. We recommend using a probe thermometer with an alarm to determine doneness precisely. If you don't have one, you can use a quick-read thermometer, but do not leave the grill uncovered for too long; the cooking time may need to be extended if heat is lost while temping the meat. For a milder sauce, remove the ribs and seeds from the jalapeños.
2
FOR THE TRI-TIP: Process coriander seeds and peppercorns in spice grinder until coarsely ground; transfer to small bowl. Stir in salt, sugar, and granulated garlic. Sprinkle tri-tip all over with spice mixture. Wrap tri-tip tightly in plastic wrap and refrigerate for 12 to 24 hours.
3
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4
FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
5
Clean and oil cooking grate. Insert probe thermometer into thickest part of tri-tip. Place tri-tip directly over coals on charcoal grill or over primary burner on gas grill and cook until well-browned on both sides, 5 to 7 minutes per side. Transfer tri-tip to cooler side of grill. Cook, covered, until meat registers 125 degrees on charcoal grill, 20 to 30 minutes, or 130 degrees on gas grill, 30 to 40 minutes (target temperatures differ between charcoal and gas to account for differences in carryover cooking). Transfer tri-tip to carving board and tent with aluminum foil. Let rest for 10 minutes.
6
FOR THE CILANTRO-LIME SAUCE: Meanwhile, bring cream, wine, shallot, and salt to boil in small saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture is reduced to scant ½ cup, 10 to 15 minutes. Let cool slightly (do not chill), about 15 minutes.
7
Transfer cream mixture to blender. Add cilantro, jalapeños, lime zest and juice, and garlic and process until smooth, 1 to 2 minutes. Season with salt to taste. Slice tri-tip thin against grain. Serve with sauce.