Smoky Chipotle Tri Tip

When we were in San Diego, we grilled all year round. It was GLORIOUS! Even in the winter, the weather is still nice enough to spend copious amounts of time outside. It wasn't until we moved to Japan that we had to face facts that grilling out was really more of a "Summer" activity. And, now that we're in Texas, we are once again faced with grilling out being a seasonal event and we're taking full advantage while it's here.

My husband has a deep love affair with red meat. He is the type of guy who could eat burgers every day and never get bored. I won't lie, I love a nice cut of red meat from time to time. But, given the choice, I usually opt for chicken or fish. And while he enjoys both, if he feels we've gone to long without his beloved, I whip up his all time favorite dish. Smoky Chipotle Tri Tip. Rich in spices with just the right amount of heat and a smoky sweetness. This, paired with a bright salad, is the ultimate in perfect summer meals.

Here is my method:

1 Tri Tip, about 2-3 pounds
2 Tbs light brown sugar
1 Tbs chili powder
1 tsp cumin
3/4 tsp granulated garlic
3/4 tsp kosher salt
1/2 tsp black pepper
1/8 tsp chipotle pepper

Mix all the spices together with the brown sugar and rub it into the tri tip. Allow it to sit about 20 minutes, to take the chill off the meat. Throw it on the grill and cook about 10-15 minutes on medium heat. Then flip and cook another 5-7 minutes. Take it off the grill and allow it to rest another 10-15 minutes so the juices can redistribute throughout the meat. Slice against the grain and serve.