New Mexico Chile-Rubbed Tri-Tip with Charred Green Onion and Avocado Salsa
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 654
- Total Fat
- 44
- Saturated Fat
- 10
- Carbohydrates
- 25
- Dietary Fiber
- 6
- Sugar
- 15
- Protein
- 43
- Cholesterol
- 132
- Sodium
- 817
- Total: 5 hr 30 min (includes marinating and resting time)
- Active: 40 min
Ingredients
Dry Rub:
1 cup dried Hatch chiles, rough chopped
2/3 cup brown sugar
1/3 cup kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons cumin powder
One 3- to 4-pound tri-tip
Charred Green Onion and Avocado Salsa:
4 fresh Hatch green chiles
1 bunch green onions, ends removed
2 tablespoons neutral oil
Kosher salt
1/2 cup rough chopped fresh cilantro
1/2 cup rough chopped fresh Italian parsley
1 lime
1/2 cup olive oil
2 avocados, pitted and cubed
Flakey salt, for garnish
Directions
Special equipment:
a smoker- For the dry rub: Add the dried chiles, brown sugar, salt, pepper and cumin to a bowl and mix well.
- Cover the tri-tip generously with the spice mix on all sides. Wrap the tri-tip in plastic wrap and let sit in the fridge for 3 hours or up to 2 days. Prior to cooking, remove the meat from the fridge and let come to room temperature, approximately 1 hour.
- Preheat a smoker (or the oven) to 225 degrees F.
- Add the tri-tip and cook until the internal temperature reaches 130 degrees F, 60 minutes to 1 hour 30 minutes.
- For the charred green onion and avocado salsa: Preheat the grill to medium-high heat.
- Toss the chiles and green onions with the oil and sprinkle with kosher salt. Place on the grill and cook until charred, 6 to 8 minutes. (Leave the grill on.)
- Add the charred onions to a food processor. Set the chiles aside until cool enough to handle, then stem, seed and chop. To the food processor, add the cilantro, parsley, juice from 1/2 lime and 1 tablespoon kosher salt and puree, slowly streaming in the olive oil until combined. Transfer to a medium bowl. Add the avocados and chopped green chiles and gently fold in. Adjust seasoning with the remaining lime juice and salt.
- Remove the tri-tip from the smoker and add to the grill. Cook on both sides to get a crisp exterior, about 4 minutes per side. Let rest 10 minutes, then slice against the grain and on the bias. Sprinkle with flakey salt and serve with the charred green onion and avocado salsa on the side.