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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 18 |
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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 |
Directions:
1. 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.
2. 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.
3. Santa Fe Aioli:
4. 4 canned chipotle chiles in adobo
5. 1/2 cup peanut oil
6. 1/2 cup honey
7. 4 tablespoons balsamic vinegar
8. 4 tablespoons brown mustard
9. 1 cup fresh lime juice
10. 4 cloves garlic
11. 2 teaspoons ground cumin
12. 2 teaspoons salt
13. 1/2 cup chopped fresh cilantro leaves, optional
14. 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.
15. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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