Sous Vide Blackened Tri-Tip

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One of the tastiest Tri Tips is the Blackened Tri-Tip. Sure you could use this recipe for the marinade and then leave in the fridge and grill. In our opinion, Sous Vide is the way to go! In a hurry? Go to Molly Stones and buy a marinated piece of Tri-Tip already sealed in a bag and Sous Vide for 24 hours @ 126F.

Prep Time1

Cook Time10

Course: Main Course

Cuisine: American, Sous Vide

Servings: Servings

Calories: 501kcal

Author: Mike Nadelman

Ingredients

1 1/2 cups of brewed coffee
1/2 cup Olive Oil
1/2 cup Molasses
4 1/2 lbs tri-tip preferred to keep the fat cap on to score Dry brined over night uncovered
1/3 cup Balsamic Vinegar
1/3 cup Tamari Sauce
1/3 cup Worcestershire sauce
2 tbsp Better than Bouillon Roast Beef Flavor
6 cloves Garlic peeled and chopped
2 tbsp Honey
1 tbsp Coarse black pepper
2 tsp Smoked Paprika

Instructions

Mix up all the ingredients and divide into 2 parts. One will be for the marinade, the other for the glaze.
Place the meat in a Sous-Vide safe bag and add 1/2 of the marinade. Seal and place in the Sous-Vide bath for a minimum of 12 hours and up to 24 hours in advance.
Once your meat has been cooking for 10-12hrs, you can use the juices from the bag and combine with the extra marinade and reduce to make a glaze.
Remove from the Sous-Vide and chill in the refrigerator or freezer until cool.
Heat up your grill and place a cast iron skillet on the grill. Get it as hot as you can. Sear the meat on both sides for only a minute or two. Enjoy with your favorite side dishes

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