Spicy Grilled Tri-Tip with a Trio of Salsa

Name: Spicy Grilled Tri-Tip with a Trio of Salsa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp freshly ground black pepper; 2 teaspoons cayenne pepper; 6 servings grilled corn salsa (see recipe section); 3 cloves garlic, peeled and minced (or to taste); 4 Tbsps granulated garlic; 1 teaspoons ground cumin; 4 Tbsps kosher salt; 1 teaspoon onion powder; 118 milliliters red wine vinegar; 6 servings spicy tomatillo avocado salsa (see recipe section); 118 milliliters vegetable oil

Spicy Grilled Tri-Tip with From preparation to the plate, this recipe takes approximately 1 hour. This recipe is typical of Mexican cuisine. The Fourth Of July will be even more special with this recipe.

Instructions

Heat a grill til coals are white and faintly glowing.Prepare Seasoning

Ingredients you will need

Seasoning

Equipment you will use

Grill

Whisk together vinegar, oil and minced garlic in another small bowl. Set aside to infuse at least 20 minutes.Prepare the Tri-Tips:Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub.

Ingredients you will need

Minced Garlic

Dry Seasoning Rub

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Let rest for 30 minutes at room temperature.

Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking.

Ingredients you will need

Sauce

Remove from fire and let rest for 10 minutes before cutting into ½-inch slices against the grain.

Ingredients you will need

Grains

Serve warm or room temperature with the trio of salsas passed at the table.

Equipment

Grill

Whisk

Bowl

Ingredients

Servings:

1Tbsp

freshly ground black pepper 2teaspoons

cayenne pepper 6servings

grilled corn salsa (see recipe section)3cloves

garlic, peeled and minced (or to taste)4Tbsps

granulated garlic 1teaspoons

ground cumin 4Tbsps

kosher salt 1teaspoon

onion powder 118milliliters

red wine vinegar 6servings

spicy tomatillo avocado salsa (see recipe section)118milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.