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Roasted Black Pepper Tri-Tip with Grilled Peppers

20

45

Pecan

This California cut is as rich as they come. Spiced with coffee rub, garlic and black pepper, smoked over pecan and served with sautéed peppers. Pour yourself a glass of red wine and enjoy.

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  • 3 Pound tri-tip roast

  • 5 Ounce Traeger Coffee Rub

  • 6 Bell Peppers, Mixed Colors

  • 1 Medium onion

  • 1 Tablespoon kosher salt

  • 1 Tablespoon black pepper

  • 1 (28 oz) roasted tomatoes

  • 1 Pinch red pepper flakes

  • 2 Tablespoon red wine vinegar

  • 2 Tablespoon fresh basil

  • 3 Clove garlic, chopped

  • 6 Ounce Basalmic Glaze

  • 1

    When ready to cook, start the Traeger grill and set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

    375 ˚F

  • 2

    Trim excess fat off of the tri-tip and coat with the Traeger Coffee rub and let rest on counter for 20 minutes.

    • 3 Pound tri-tip roast

    • 5 Ounce Traeger Coffee Rub

  • 3

    While the tri-tip is resting, slice the peppers and onions into thin slices.

    • 6 Bell Peppers, Mixed Colors

    • 1 Medium onion

  • 4

    Place peppers and onions in a cast iron skillet on the Traeger and grill for 15 minutes stirring half way through. Add kosher salt, black pepper, roasted tomatoes, red pepper flakes, red wine vinegar, basil and garlic to the pepper and onions.

    375 ˚F

    • 1 Tablespoon kosher salt

    • 1 Tablespoon black pepper

    • 1 (28 oz) roasted tomatoes

    • 1 Pinch red pepper flakes

    • 2 Tablespoon red wine vinegar

    • 2 Tablespoon fresh basil

    • 3 Clove garlic, chopped

  • 5

    Place the tri-tips on the grill and cook for 30 minutes flipping half way through the cook.

    375 ˚F

  • 6

    Check the internal temperature of the tri-tip and remove from grill when temperature reaches 135 degrees F. Let rest for 15 minutes before slicing against the grain.

    375 ˚F

    135 ˚F

  • 7

    Drizzle with the balsamic glaze and serve with peppers and onion on the side. Enjoy!

    • 6 Ounce Basalmic Glaze

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