Chipotle Tri Tip Recipes

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TRI-TIP WITH CHIPOTLE RUB



Tri-Tip with Chipotle Rub image

Provided by Bon Appétit Test Kitchen

Categories     Beef     Fourth of July     Low Carb     Graduation     Father's Day     Backyard BBQ     Dinner     Steak     Summer     Family Reunion     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 3

2 - 2 1/2 pound tri-tip steak (about 2" thick)
Kosher salt
Chipotle Rub

Steps:

  • Sprinkle tri-tip with kosher salt. Massage Chipotle Rub into meat. Let steak sit at room temperature for 1 hour or refrigerate uncovered overnight. Bring to room temperature before grilling.
  • Build a two-zone fire in a charcoal grill, or preheat a gas grill to medium-high. Cook 3-4 minutes per side over direct heat until nicely charred. Transfer to low-heat side (or lower gas grill heat to medium) and cook an additional 6-8 minutes per side or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).
  • Transfer meat to a carving board; let rest for 10 minutes. Thinly slice against the grain.

CHIPOTLE TRI-TIP



Chipotle Tri-Tip image

Provided by Food Network

Categories     main-dish

Time 7h

Yield 18 to 20 servings

Number Of Ingredients 19

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

Steps:

  • 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.

CHIPOTLE RUB



Chipotle Rub image

Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.

Provided by Bon Appétit Test Kitchen

Categories     Father's Day     Backyard BBQ     Spice     Coriander     Cumin     Chile Pepper     Bon Appétit

Number Of Ingredients 8

1 1/2 stemmed, seeded, chopped dried chipotle chiles
2 tablespoons pink peppercorns
2 tablespoons coriander seeds
1 teaspoon fennel seeds
1/4 teaspoon cumin seeds
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 teaspoon mustard powder

Steps:

  • Grind 1 1/2 stemmed, seeded, chopped dried chipotle chiles in a spice mill; transfer to a small bowl. Grind 2 tablespoons pink peppercorns, 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, and 1/4 teaspoon cumin seeds in the same spice mill; transfer to bowl with chiles. Stir in 2 teaspoons dark brown sugar, 2 teaspoons kosher salt, and 1 teaspoon mustard powder.

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