Chipotle Tri-Tip

1. 1

   Combine chiles, garlic, cilantro, olive oil, lime juice, and red wine in a large bowl.

2. 2

   Mix well and divide among 3 large resealable bags.

3. 3

   Add 1 steak to each bag and refrigerate for 6 to 8 hours.

4. 4

   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.

5. 5

   Remove from grill, tent with foil, and let rest for 15 minutes.

6. 6

   Carve into slices with a sharp knife and serve on baguettes with the Santa Fe Aioli.

7. 7

   4 canned chipotle chiles in adobo

8. 8

   1/2 cup peanut oil

9. 9

   1/2 cup honey

10. 10

    4 tablespoons balsamic vinegar

11. 11

    4 tablespoons brown mustard

12. 12

    1 cup fresh lime juice

13. 13

    4 cloves garlic

14. 14

    2 teaspoons ground cumin

15. 15

    2 teaspoons salt

16. 16

    1/2 cup chopped fresh cilantro leaves, optional

17. 17

    Combine all ingredients, except cilantro, in a food processor and pulse until aioli is thick and creamy.

18. 18

    If you like cilantro, fold it in at the end.

No additional tips available.