Summer is fast approaching, and to be honest there is nothing like grilled meat and some fresh herbs smashed in a mortar and pestal. I developed this recipe for a winery in California, using their awesome Pinot Noir as an inspiration for pairing and ingredient in the recipe. Cook this up for the people you love and leave them wanting more. The coffee rub is smokey, sweet and delicious, perfectly balanced with an acidic sweet red wine roasted shallot and fresh herb pistou.

Ingredients

Tri Tip Steak - 2 lbs

Rub steak with seasoning and let sit for 30 min. Grill until medium rare, internal temp of 135 F. Let rest for about 10 min. Then slice and serve over salsa verde, top with vegetables.

Coffee Rub

Thyme - 8 sprigs
Brown Sugar - 2 tbsp
Cracked Black Pepper - 1/2 tsp
Salt - 1 1/2 tsp
Sage - 1 tsp chopped
Coffee 2 tsp

Method: Pick thyme, mince sage and blend in spice grinder for about 20 seconds.

Salsa Verde

Garlic - 1 clove
Anchovy - 1 each
Capers - 1/4 cup
Crushed Red pepper flake - 1/4 tsp
Parsley and Arugula - 1/2 c each packed light
Mint and Basil - 1/4 cup each
honey - 1 tsp
lemon juice - 1 tbsp
Olive Oil - 3/4 cup
Salt and Pepper to taste

Method: Mince the garlic and anchovy together on board. Then add capers and pepper flake. Next continue mincing and add the parsley and arugula, follewed by the mint and basil. Place in bowl, and add honey, lemon juice and olive oil.

Red Wine Shallot

Shallots - 8 each cut in half
Cambria Estate Pinot Noir - 1 1/2 cup
Thyme - 4 sprigs
Honey - 1 tsp
Salt and Black pepper to taste

Method: In a sauce pan brown shallot in a touch of oil. Add wine, thyme and honey and cook over medium heat until the wine is reduced to glaze and shallot is soft.

Salad

Radish - 4 sliced
Cherry Tomato - 1 cup cut in 1/2
Arugula - 2 cups
Salsa verde - 2 tsp

Method: Slice radish and cherry tomato, add to arugula. Toss with a spoon full of salsa verde.