chef Adam Moore Citrus and chile braised grassfed beef tri tip

  • Prep time 0Min
  • Cook time 0Min
  • Technique Broil
  • Meat Beef
  • Cut
  • Serves 4

Tri-tip may be a signature of California grilling, but we give it a Down Under makeover with Aussie grassfed beef at the center. Coated with a fragrant spice rub, seared and then slow-cooked with loads of fresh citrus and a bit of sriracha heat bring the flavor from the Gold Coast to the West Coast.


 Portion size: 8 oz.
Alternate cuts: Any braising cut

All-purpose BBQ rub:
1 cup paprika
2 teaspoons chili powder
2 teaspoons cayenne
1/2 cup black pepper
2 teaspoons smoked paprika
1/2 cup packed brown sugar
1/4 cup dried oregano
1/4 cup dried thyme
1/2 cup fine sea salt
1/2 cup garlic powder
1/4 cup granulated sugar

For the tri tip:
2 1/2 pounds Australian grassfed beef tri tip
6 tablespoons all-purpose BBQ rub or other spice rub for beef
2 tablespoons vegetable oil
2 cups vegetable stock
1 cup canned diced tomatoes
1 medium sliced, onion
1/2 zested and juiced orange
1 zested and juiced lime
3 cloves garlic, crushed
1 tablepoon sriracha sauce


For the rub: In a large bowl, combine all the ingredients and break up any excess lumps. Store in an airtight container, in a cool, dry place, such as your cupboard.

For the tri tip: Evenly coat the beef with the rub. In a large sauté pan over HIGH heat, add the oil and sear the beef on all sides, until nicely browned. Transfer it to a large Crock Pot and add the remaining ingredients. Cook on LOW for 6 hours or until fork tender. Alternately, use a Dutch oven: place in the oven at 225 degrees F for 6 hours. For maximum flavor, let the beef cool in the remaining juices overnight in the refrigerator.

To serve:
 Reheat beef and place over cooked rice or your favorite side dish.