Smoky Arizona Chili-Crusted Tri-Tip Recipe for the Arteflame Grill

Ingredients

The Meat

• 1 whole Tri-Tip roast (approximately 2.5 to 3 lbs)
• 2 tbsp Olive oil or avocado oil (as a binder)

The Arizona Chili Rub

• 2 tbsp Ancho chili powder (for a smoky, mild heat)
• 1 tbsp Smoked paprika
• 1 tbsp Brown sugar (adds caramelization)
• 1 tsp Ground cumin
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Dried oregano (Mexican oregano if available)
• 1 tsp Kosher salt
• 1 tsp Freshly ground black pepper
• 1/2 tsp Cayenne pepper (optional, for extra kick)

Instructions

Step 1: Prep and Season the Meat

1. Begin by trimming the Tri-Tip roast. Remove the thick silver skin, as this will not render down during the grilling process, but feel free to leave a thin layer of fat cap for flavor.
2. In a small mixing bowl, combine the chili powder, smoked paprika, brown sugar, cumin, garlic powder, onion powder, oregano, salt, pepper, and cayenne. Mix well to break up any sugar clumps.
3. Pat the meat dry with paper towels to ensure a good sear. Rub the roast generously with the olive oil.
4. Apply the spice rub evenly over the entire roast, pressing it firmly into the meat to create a crust. Let it sit at room temperature for 30 to 45 minutes while you prep the grill.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal. You want a hot coal bed for searing and a consistent heat on the flat cooktop.
2. Wait until the center grill grate reaches searing temperature (over 600°F) and the flat steel griddle is hot.
3. Clean the cooktop surface with a scraper and apply a thin layer of oil to season the steel just before cooking.

Step 3: The Initial Sear

1. Place the seasoned Tri-Tip directly onto the center grill grate.
2. Sear the meat for about 2 to 3 minutes per side. You are looking for a dark, caramelized crust where the sugar and spices react with the flame. Watch closely to prevent burning the sugar.
3. Ensure the edges are seared as well by holding the roast with tongs against the grate.

Step 4: Finish on the Flat Top

1. Move the roast from the center grate to the flat carbon steel cooktop. Place it on a zone with medium heat (further from the center).
2. Continue cooking the Tri-Tip, flipping it every 4 to 5 minutes to ensure even roasting.
3. Use a meat thermometer to check the internal temperature. Remove the roast when it hits 130°F for medium-rare or 135°F for medium. Remember, the temperature will rise about 5-10 degrees while resting.

Step 5: Rest and Serve

1. Transfer the grilled Tri-Tip to a cutting board and tent it loosely with aluminum foil.
2. Let the meat rest for at least 10 to 15 minutes. This allows the muscle fibers to relax and reabsorb the juices.
3. Slice the meat against the grain. Note that the grain on a Tri-Tip changes direction about halfway through, so adjust your knife angle accordingly.

Tips

Mastering the Tri-Tip on an Arteflame is all about managing the grain and the heat. The most critical aspect of serving this cut is how you slice it. Tri-Tip is unique because the grain direction shifts roughly near the middle of the roast. If you slice with the grain, the meat will be chewy; slice against it, and it will be melt-in-your-mouth tender. Before you apply the rub, take a moment to look at the raw meat and identify how the fibers run. Regarding heat management, the sugar in this Arizona-style rub aids in creating a beautiful "bark," but it can char quickly over open flames. Once you have that initial sear from the center grate, rely on the flat top's radiant heat to gently bring the internal temperature up without scorching your spices.

Variations

This Arizona chili profile is versatile and can be tweaked to match your specific palate or regional BBQ preference. Whether you want to lean into the sweetness of the Southwest or the savory depth of cowboy cooking, small adjustments make a big difference. Here are a few ways to customize your chili-crusted Tri-Tip:

• Coffee-Crusted: Add 1 tablespoon of finely ground espresso to the rub for a deeper, earthier flavor that pairs perfectly with the beef.
• Spicy Chipotle: Substitute the Ancho powder with Chipotle powder for a smokier, hotter kick.
• Citrus Zest: Add the zest of one lime to the rub and squeeze fresh lime juice over the meat right after slicing for a bright, acidic contrast.
• Herbal Infusion: Add 1 tablespoon of dried crushed rosemary or thyme for a more aromatic, garden-fresh profile.
• Sweet Heat Glaze: Brush the meat with a mix of honey and hot sauce during the last 2 minutes of cooking on the flat top.

Best pairings

To turn this Arizona Chili-Crusted Tri-Tip into a complete feast, you need sides that can stand up to the bold, spicy flavors of the meat. Since you are already cooking on the Arteflame, utilize the flat top to prepare your accompaniments alongside the roast. The goal is to balance the heat of the chili rub with creamy, fresh, or starchy elements that round out the meal.

• Grilled Mexican Street Corn (Elote): Roast corn on the cob on the flat top, then slather with mayo, cotija cheese, and chili dust.
• Charred Avocado Salad: Briefly sear avocado halves on the grill and serve with a pico de gallo vinaigrette.
• Cowboy Beans: A cast-iron skillet of pinto beans with bacon and jalapeños simmering directly on the grill.
• Warm Tortillas: Toast flour or corn tortillas on the outer rim of the grill plate.

Conclusion

There is nothing quite like the experience of grilling a Tri-Tip on an Arteflame. The combination of the searing center fire and the consistent heat of the plancha allows you to achieve a professional-grade crust that traditional grills often struggle to match. This Arizona Chili-Crusted recipe brings the spirit of the Southwest to your backyard, delivering a steak that is smoky, spicy, and incredibly juicy. Whether you are feeding a crowd at a weekend barbecue or preparing a special dinner for the family, this dish is guaranteed to impress. Slice it thin, share it with friends, and enjoy the authentic flavors of fire-cooked beef.