I think you mean grill for 5 minutes not 50 minutes.
Grilled Tri-Tip Tacos
The beef cut of choice for California barbecue and grilling, tri-tip steak (also called Newport, Santa Maria, or triangle steak) comes from the lean bottom sirloin. Here it's sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos. This recipe first appeared in our December 2012 issue along with Georgia Freedman's story California Eternal.
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Credit: Penny De Los Santos
INGREDIENTS
2 lb. whole tri-tip steakKosher salt and freshly ground black pepper, to taste
⅓ cup olive oil
¼ cup rosemary leaves
6 cloves garlic, mashed into a paste
2 large poblano chiles
1 large yellow onion, roughly chopped
1 tsp. dark chile powder
1 tsp. ground cumin
Warm corn tortillas, for serving
Tomato salsa, for serving (optional)
INSTRUCTIONS
1. Season steak with salt and pepper, and rub with 3 tbsp. olive oil, rosemary, and garlic; wrap tightly in plastic wrap, and refrigerate at least 6 hours or up to overnight.2. Heat broiler to high. Place chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20 minutes. Transfer to a bowl, cover with plastic wrap, and let sit until cooled, about 30 minutes. Remove stems, skins, and seeds; roughly chop, and set aside.
3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove steak from marinade, and transfer to grill; cook fat-side down, flipping once, until charred and cooked to desired done-ness, about 50 minutes for medium. Transfer steak to a cutting board, and let rest for 15 minutes.
4. Meanwhile, heat remaining oil in a 12" skillet over medium-high heat; add onion, and cook, stirring, until soft, about 10 minutes. Stir in reserved chiles along with chile powder, cumin, and salt and pepper; remove from the heat.
5. Thinly slice meat against the grain, and then roughly chop; combine with onion and chile mixture in a serving bowl, and serve with tortillas and salsa, if you like.
Ratings & Reviews (7)
Please change the grilling time on this recipe.
Thanks for your feedback, shuttervector and FOODFANCIER—we've double-checked with the Test Kitchen and they've confirmed that the 50-minute time is correct. For a whole, 2lb piece of meat of that shape, that's the amount of time needed to cook it until the ideal doneness.
It's a tri tip ... It's Definately 35-40 minutes...
For medium rare..
The Saveur "Test Kitchen" needs a remedial cooking class. At 35 minutes, our 2.1 lb. tri tip was completely gray on the inside and might as well have been embalmed. After 50 minutes, I suspect one might use it as shoe leather. The recipe as published is wrong. The grill in the Test Kitchen wants propane.
The blend of seasonings worked very well on the tri-tip. The meat will turn out well with only 30 minutes on the grill. Delicious recipe!
Grilled Tri-Tip Tacos
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