1
["Dry Rub", "Mix ingredients in small bowl", "Press into all surfaces of meat", "Wrap in plastic wrap (or big zip-lock) and let sit in fridge for 3-24 hours", "Sauce:", "SautA the onion and garlic in the olive oil over med-high heat until transparent a"" about 5 minutes.", "(I usually do the onion alone for 3-4 minutes, then add the garlic for another 2.)", "Add the chicken broth, ketchup, steak sauce, parsley, espresso and black pepper.", "Bring to a boil, then reduce to medium and let simmer until reduced to about 1 1/2 cup (about 45 minutes), stirring occasionally.", "Chop/grind in food processor to thick sauce consistency - not lumpy, but not smooth, either.", "Let cool in fridge; serve at room temperature.", "Grill", "If using gas grill, add wood chips.", "Soak wood chips at least 1 hour; add per grill instructions.", "Sear both sides of tri-tip (about two minutes/side/direction a"" rotate 90 degrees for cross-hatch markings)", "Cook over indirect medium heat to medium rare a"" 140 degrees on meat thermometer - about 10 minutes / side.", "Do not overcook.", "(Indirect heat means turn one side of grill off, and cook on that side with top closed most of the way.)", "Remove from grill a"" let rest 5-10 minutes a"" slice thinly against the grain", "Serve with sauce on the side", "Serve with big, peppery Zinfandel with c.8 years in bottle; Cab or Syrah work well, too, and are more traditional"]
