Name: Chipotle Tri-Tip
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT7H0M0.000S
Yield: 18 to 20 servings
Cuisine: american
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; 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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Chipotle Tri-Tip

Santa Fe Aioli:

Santa Fe Aioli:

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