Coffee Rubbed Tri Tip Fajitas
Coffee Rubbed Tri Tip Fajitas
Brie Thompson
6
15 minutes
20 minutes
Bold, toasty, and made for the grill, these tri tip fajitas are how I love to feed a crowd. Roasted Coffee Rub gives the beef a deep, savory crust, and Garlic & Herb Infused Olive Oil brings out the sweet char on the onions, bell peppers, and scallions. Pile it all into flour tortillas, add a squeeze of lime, and dig in.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 2 lb Tri Tip Roast
- ¼ cup Roasted Coffee Rub
- 4 Tbsp Garlic & Herb Infused Olive Oil, divided
- 2 Onions, sliced
- 2 Bell Peppers, sliced
- 1 Bunch Scallions
- 12 Small Flour Tortillas
- 1 Lime, cut into wedges
Directions
Preheat the grill to medium high heat.
Rub the tri tip roast generously with Roasted Coffee Rub. Drizzle with 2 Tbsp of the Garlic & Herb Infused Olive Oil.
Place the tri tip on the grill and cook, turning once, until it reaches an internal temperature of 130 to 135°F for medium rare or 140 to 145°F for medium, 6 to 8 minutes per side.
Meanwhile, drizzle the onions, bell peppers, and scallions with the remaining 2 Tbsp Garlic & Herb Infused Olive Oil. Grill until lightly charred, about 2 minutes per side, placing the scallions on the top rack.
Slice the tri tip into thin strips. Arrange the tri tip, grilled onions, bell peppers, and scallions on a platter with the flour tortillas.
Fold each tortilla into a pocket and fill it with the tri tip and grilled vegetables.
Finish with a squeeze of lime. Serve immediately.