Grilled Tri-Tip with Spicy Jalapeño Butter

This grilled tri-tip is the perfect match for our small-lot Petit Verdot, with the heat from the jalapeño playing nicely on the spicy notes of this wine. This easy pairing can be ready in a flash and is elegant enough for a candlelit dinner.


  • 1 beef tri-tip
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp black pepper, freshly ground
  • 1 Tbsp salt
  • 3 jalapeño peppers
  • Trefethen extra virgin olive oi
  • 8 oz butter
  • salt and pepper to taste


  • 1One day in advance of serving, combine all the dry spices and mix well. Season your tri-tip with the spice blend and place in a container to marinate overnight. Leave butter out overnight to bring to room temperature.
  • 2Remove tri-tip from refrigerator 1 hour before cooking. Heat grill to high. Toss jalapeño with oil and salt, then grill until well charred. Remove from heat and remove the skin. Roughly chop the peppers (seeds included for more heat) and combine with room temperature butter. Using your gloved hand or spatula, mix well to combine thoroughly. Taste and adjust seasoning with salt and pepper. Set aside.
  • 3Grill beef to your desired temperature. Remove from heat and let rest 5 to 8 minutes. Slice the meat and arrange on your favorite plate, spread with jalapeño butter, and enjoy!

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