Chipotle Tri-Tip
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
44
Spice
61
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 cloves
Garlic1 cup
Olive Oil1 cup
Lime Juice (fresh)1 cup
Peanut Oil1 cup
Honey4 tbsps
Balsamic Vinegar2 tsps
Ground Cumin2 tsps
SaltDirections:
1
Combine chiles, garlic, cilantro, olive oil, lime juice, and red wine in a large bowl
2
Mix well and divide among 3 large resealable bags
3
Add 1 steak to each bag and refrigerate for 6 to 8 hours
4
Heat grill to medium-high and grill steaks for about 10 to 15 minutes on each side, turning halfway through to achieve cross-hatch marks
5
Remove from grill, tent with foil, and let rest for 15 minutes
6
Carve into slices with a sharp knife and serve on baguettes with the Santa Fe Aioli
7
Combine all ingredients, except cilantro, in a food processor and pulse until aioli is thick and creamy
8
If you like cilantro, fold it in at the end