1 or 2 1 ½ to 2 pound Tri-Tips, the bigger the better
3 large red onions
12 – 18 baby red, yellow & orange peppers
1/4 cup ancho chili powder
1/4 cup finely ground espresso or Turkish grind
2 tbls paprika
3 tbls brown sugar
1 tbls dry mustard
1 tbls kosher salt
1 tbls ground black pepper
1 tbls ground corriander
1 tbls dried oregano
1 tsp ground ginger
Salt & pepper for seasoning
Mix your espresso rub ingredients and set aside, trim up your Tri-Tip, rub with oil, season with salt and pepper and the cover with espresso rub. Let the Tri-Tip stand for at least 15 minutes before placing on a medium heat grill. You'll have to keep your eye on the meat turning it often; it should take 12 – 15 minutes for medium rare. While the meat is cooking slice the red onions about ¾ of an inch thick, coat the onions and the peppers with oil and season with salt and pepper. Once the Tri-Tip is done remove and let rest for 10 minutes. While the meat is resting fire up the grill, toss on the peppers and onions to char them, remove and set aside. Slice your Tri-Tip surround with the peppers and onions and drizzle with Balsamic Glaze.
1 cup Balsamic vinegar
1/2 cup water
1/4 white sugar
Place all ingredients in a sauce pot, bring to a slow boil and then lower heat to a simmer, reduce to syrup. When it cools it will thicken so don't over cook.
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