Chipotle Tri-Tip

  • Recipe courtesy of Peggy Jo Trish
Total Time:
7 hr
30 min
Inactive Prep:
6 hr
30 min
18 to 20 servings


  • 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

      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:
      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


      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.