Grilling Tri-Tip for Tacos!

Filed under: Cinco de Mayo, Recipes, Viral Hit | Tags: , , Mexican Cuisine, tacos, tri-tip | June 4th, 2011
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Calling all grill amateurs, intermediates, and master chefs!  Steve Halili’s very own rendition of Mexican tacos will have you asking why you ever bothered cooking seasoned-ground beef on the stove!

Serving Size:

3-4 People

Total Cooking and Prep Time:

45 Minutes – 1 Hour

Ingredients:

-2 lbs of Tri-Tip (Trimmed)

-2 Jalapeño Peppers

-1 White Onion

-1 Stack of Cilantro

-12 oz Queso Fresco

-Cayenne Pepper

-Garlic Powder

-Coarse Sea Salt

-Fresh Ground Pepper

-Extra Virgin Olive Oil

- 4 Limes

-Bag of Small Corn Tortillas

Directions:

Before anything, you should light the charcoals in a smoke chimney. While the coals are heating up, begin to prep the tri-tip by applying a healthy amount of coarse sea salt, fresh ground pepper, cayenne pepper, garlic powder, and finely diced up jalapeño peppers. Once you have all those ingredients on the tri-tip, begin to massage the dry rub onto the meat while applying a light coating of extra virgin olive oil. Afterwards, begin to dice up the cilantro and onion and mix them together into a bowl. Cut up the limes in order to squeeze your lime juice to top off the tacos.

Once you’re done with the prep work, the coals on the grill should be just about done and should be smoking white. Arrange the coals on one side of the grill, this will allow for the application of direct heat and indirect heat. Afterwards, you want to place the tri-tip on the portion of the grill that is directly underneath the charcoals for about 5 minutes, flipping the tri-tip over every minute within that time frame in order to give it a nice sear and grill marks. Then proceed to move the tri-tip to the other side of the grill in order for it to begin cooking under indirect heat, which will allow for a slower cooking method that doesn’t dry out the meat. The tri-tip should be flipped every 5-7 minutes for about 25-30 minutes. If you have a meat thermometer, you should shoot for an internal temperature of about 125-140 for a rare to medium rare finish.

After the tri-tip has been cooked on the grill, step away from the carving station and drop the knife because you want to give the tri-tip time to ‘rest’. By leaving the meat alone for about 10 minutes you allow the meat to cook internally while allowing all the juices to re-enter the center of the tri-tip. Once those arduous ten minutes of waiting are up, you can finally carve up the tri-tip, but be sure to cut against the grain of the meat in order to achieve maximum tenderness. For example, if the grain on the meat is running horizontally, you want to cut the meat vertically. This simple, yet very crucial moment in the cutting process can make a meal, tender and juicy or hard and fibrous. Once you’re done cutting up the meat into small cubes, you can begin the customization of your very own tri-tip taco with the diced onions, cilantro, quartered limes and queso fresco!

We here at Tres Agaves would love to hear about your successful grilling stories, pictures, or any feedback you’d like to leave! info@tresagaves.com