Recipe courtesy of Peggy Jo Trish
Print
Total:
7 hr
Prep:
30 min
Inactive:
6 hr
Cook:
30 min
Yield:
18 to 20 servings
Level:
Easy

Ingredients

  • 2 canned chipotle chiles in adobo
  • 4 cloves garlic
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 1/2 cup good red wine, preferably Spanish Rioja
  • 3 (3-pound) tri-tip steaks
  • Baguettes, for serving
  • Santa Fe Aioli, recipe follows
Santa Fe Aioli:
  • 4 canned chipotle chiles in adobo
  • 1/2 cup peanut oil
  • 1/2 cup honey
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons brown mustard
  • 1 cup fresh lime juice
  • 4 cloves garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1/2 cup chopped fresh cilantro leaves, optional

Directions

Combine chiles, garlic, cilantro, olive oil, lime juice, and red wine in a large bowl. Mix well and divide among 3 large resealable bags. Add 1 steak to each bag and refrigerate for 6 to 8 hours.

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. Remove from grill, tent with foil, and let rest for 15 minutes. Carve into slices with a sharp knife and serve on baguettes with the Santa Fe Aioli.

Santa Fe Aioli:

Combine all ingredients, except cilantro, in a food processor and pulse until aioli is thick and creamy. If you like cilantro, fold it in at the end.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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