CHIPOTLE TRI-TIP
Provided by Food Network
Categories main-dish
Time 7h
Yield 18 to 20 servings
Number Of Ingredients 19
Steps:
- 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.
- 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.
SANTA MARIA TRI-TIP
Provided by Guy Fieri
Time P1DT40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
- Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
- Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
- Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
- In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.
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