5.0 – 1 reviews • Easy Grilling Recipes and Tips
| 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 20 servings |
| Calories |
502 |
| Total Fat |
30 g |
| Saturated Fat |
9 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
1 g |
| Sugar |
9 g |
| Protein |
42 g |
| Cholesterol |
136 mg |
| Sodium |
648 mg |