Smoked Tri-Tip with Sun-Dried Cherry Steak Sauce

Serves 4-6
Brian Streeter
Pairs well with:
Cabernet Sauvignon, Napa Valley

Cakebread Cellars Chef Brian Streeter shares his grilling recipe for Tri-Tip Steak in sun-dried cherry steak sauce paired with Cakebread Cellars delicious Cabernet Sauvignon.


Coffee & Ancho Chili Spice Rub:
¼ c. dark roast coffee, finely ground
2 T. ancho chile powder
1 T. salt
2 T. brown sugar
2 tsp. ground coriander
2 T. sweet paprika
1 tri-tip (1 ½- 2 lbs.), trimmed

Steak Sauce:
1 oz. sour dried cherries
2 T. pomegranate molasses
1 T. worcestershire sauce
1 T. soy sauce
¼ c. ketchup
2 tsp. dijon mustard
1 garlic clove, grated
pinch ground star anise
pinch ground cloves
pinch ground ginger

Coffee and Ancho Chili Spice Rub:

Combine ingredients for the spice rub. Rub two tablespoons of the mix into the tri-tip. Cover and refrigerate overnight. Reserve remaining spice rub for later use.

Steak Sauce and Steak:

To make the steak sauce, cover the dried cherries with a cup of hot water and allow to soften for 20 minutes. Place in a blender jar and puree on high until smooth. Pour into a small saucepan along with the remaining ingredients. Simmer over low heat for 15 minutes to thicken. Remove from the heat and allow to cool.

To cook the tri-tip, start a charcoal fire. While coals are heating up, soak a handful of oak chips in water. When coals are white, bank them onto one side of the grill. Grill the tri-tip for 2-3 minutes a side to brown. Remove to the side of the grill without any coals. Drain the oak chips from the water, set on top of the coals and cover the grill with a lid. Smoke for 15-20 minutes until medium rare (120°F) or to desired doneness. Remove from the heat and allow to rest for 5 minutes before slicing. Slice and serve with a side of the steak sauce.

Cakebread Cellars

You must confirm that you are at least 21 years of age before entering the site.

Guest or

© 2019 Cakebread Cellars | Rutherford, CA 94573