Kosher salt and freshly ground black pepper, to taste
cup olive oil
1/4 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
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 inch 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
Serving
Suggestions
Dice and top with radishes
Originally Submitted
2/21/2013
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