Tri Tip With Coffee-Fennel Crust – a delicious recipe with fennel seeds, coffee beans, peppercorns, salt, olive oil, mustard. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toast the fennel seeds in a small saucepan over medium-high heat until fragrant, about 5 minutes. Let cool.
2
Transfer the fennel seeds to a spice grinder or mortar. Add the coffee, peppercorns, and salt. Grind to a medium-fine mixture. Transfer to a small bowl and add the olive oil, mustard and garlic. Rub over the steak to coat completely. Let sit for 30 minutes.
3
Preheat a gas or charcoal grill to medium-high.
4
Add the steak to the grill and cook until medium rare, about 6 minutes on each side. Transfer to a cutting board to rest at least 5 minutes. Cut the steak into thin slices, arrange on a platter, and pour the juices over the steak. Sprinkle with kosher salt.
248
kcal
Calories
22
g
Fat
2
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons fennel seeds, 2 tablespoons whole coffee beans or 1 tablespoon finely ground coffee, 2 teaspoons whole peppercorns, 1 1/2 teaspoons coarse sea salt, and more.
Yes, Tri Tip With Coffee-Fennel Crust falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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