Recipe courtesy of Peggy Jo Trish

Chipotle Tri-Tip

  • Level: Easy
  • Total: 7 hr
  • Prep: 30 min
  • Inactive: 6 hr
  • Cook: 30 min
  • Yield: 18 to 20 servings
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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

  1. 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.
  2. 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:

  1. 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.

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