- 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
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:
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
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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Peggy Jo Trish