Ingredients Jump to Instructions ↓

  1. 2 canned chipotle chiles in adobo

  2. 4 cloves garlic

  3. 2 tablespoons chopped fresh cilantro leaves

  4. 1/2 cup olive oil

  5. 1/4 cup fresh lime juice

  6. 1/2 cup good red wine, preferably Spanish Rioja

  7. 3 (3-pound) tri-tip steaks Baguettes, for serving Santa Fe Aioli, recipe follows

Instructions Jump to Ingredients ↑

  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. 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.


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