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