Coffee-Rubbed Beef Roast with Garlic – Miso Aioli combines the mild spiciness of the the coffee-rub with a the smooth, sweet texture of the Garlic-Miso Aioli.
Coffee-Rubbed Beef Roast with Garlic – Miso Aioli
(Adapted from recipe courtesy of ZestMaine.com, Sept.-Oct. 2016)
1 2 1/2 to 3 lb Tri-Tip or Bottom Round Sirloin Roast
For the rub:
1/4 cup chili powder
1/4 cup finely ground espresso
3 Tbsp brown sugar
2 Tbsp paprika
1 Tbsp dry mustard powder
1 Tbsp freshly ground black pepper
1 Tbsp ground coriander
1 Tbsp dried oregano
2 tsp dry ginger
1 tsp cayenne
For the Garlic-Miso Aioli:
1 1/2 cups prepared mayonnaise
1/2 cup red miso paste
3 large garlic cloves, minced
1/2 Tbsp mirin
Thoroughly mix the rub ingredients in a small bowl. Pat the roast dry. Place half of the rub in a large zip-top plastic bag. Massage the rub into the meat. Add the remaining rub over the top of the roast and continue to massage until thoroughly coated. Refrigerate over night.
To prepare aioli: Combine the aioli ingredients in a food processor and pulse until smooth. Refrigerate until use and for up to 1 week.
Remove roast from the refrigerator and let stand for at least an hour before grilling. Heat gas grill for direct high heat cooking. Sear the roast on all sides. Turn off middle burner and reduce heat to medium. Cook the roast until it reaches an internal temperature of 125F, about 20 minutes. Remove from heat and let stand before carving.
Served sliced beef with a generous dollop of Garlic-Miso Aioli.