Chipotle Tri-Tip

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:

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.