Hawaiian Tri Tip Steak With Avocado Chili Relish Recipes

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DELICIOUS GRILLED TRI-TIP WITH AVOCADO RELISH



Delicious Grilled Tri-Tip with Avocado Relish image

This Delicious Grilled Tri-Tip is coated in a coffee-spice rub and topped with a sweet-savory-crunchy-smooth Avocado Relish that everyone will love!

Provided by Haley

Time 1h35m

Number Of Ingredients 22

2 lb Tri-tip Steak
1 tbsp Olive oil
⅛ tsp Clove (Ground)
⅛ tsp Cinnamon (Ground)
⅛ tsp Black Pepper (Ground)
¼ tsp Sumac
¼ tsp Thyme (Dry)
½ tsp Coriander (Ground)
½ tsp Fennel Seed (Ground)
2 tsp Ground Espresso (or Coffee of Choice)
1½ tsp Salt
1 tbsp Honey
1 tbsp Balsamic Vinegar
½ tsp White Wine Vinegar
1 tbsp Sundried Tomatoes (Chopped)
1 tbsp Parsley (Chopped)
1 tbsp Basil (Chopped)
¼ tsp Salt
⅛ tsp Black Pepper (Ground)
1 tbsp Olive Oil
¼ cup Almonds (Roasted, Chopped)
1 California Avocado (Rough Chopped)

Steps:

  • Combine all the Spice Blend ingredients together in a bowl, mix to a uniform blend comes together.
  • Coat the steak fully with the blend, refrigerate covered for a minimum of 1 hour, this can be done a day in advance, store refrigerated in an airtight container.
  • Heat a grill pan or grill to medium high heat. If using a grill pan also heat an oven to 350℉.
  • Combine all ingredients for the relish, except the avocado, together in a bowl until incorporated.
  • This can be done a few hours in advance as well, even a day or two ahead, if you leave out the fresh herbs, and store airtight in the refrigerator. Pull out an hour ahead of use if you make this ahead.
  • Add the avocado just before you're ready to serve.
  • Rub the oil on the steak just before cooking.
  • Place the steak on the grill or pan, cook for 30 seconds, then turn 45 degrees, cook another 30 seconds. Flip the steak and repeat cooking this side the same as the other. If you're using a pan, move it to the oven and cook until desired doneness.
  • If using a grill, turn the heat down to medium, medium low, cover the grill and cook to desired temperature.
  • When steak is done, allow to rest for 5 minutes before slicing.
  • Slice and plate steak, topping with the finished relish, serve and enjoy!

HAWAIIAN TRI TIP STEAK



Hawaiian Tri Tip Steak image

Provided by ievelyn

Time 45m

Yield 4

Number Of Ingredients 15

1 1/2 pound tri tip steak
Marinade
1/2 tablespoon sea salt
1/2 tablespoon cracked black peppercorns
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon shoyu
white pepper
1 tablespoon brown sugar
Onion Mixture
1 medium Maui onion
1 medium tomato
3/4 cup teriyaki sauce
white pepper
pepper flakes

Steps:

  • Marinate meat in above ingredients for 30 to 45 minutes. Pan fry above onion mixture in a wok until done. Grill marinated tri tip until desired doneness. Serve tri tip over a bed of mashed potatoes. Garnish with vegetable stir-fry.

CHIPOTLE TRI-TIP



Chipotle Tri-Tip image

Provided by Food Network

Categories     main-dish

Time 7h

Yield 18 to 20 servings

Number Of Ingredients 19

2 canned chipotle chiles in adobo
4 cloves garlic
2 tablespoons chopped fresh cilantro leaves
1/2 cup olive oil
1/4 cup fresh lime juice
1/2 cup good red wine, preferably Spanish Rioja
3 (3-pound) tri-tip steaks
Baguettes, for serving
Santa Fe Aioli, recipe follows
4 canned chipotle chiles in adobo
1/2 cup peanut oil
1/2 cup honey
4 tablespoons balsamic vinegar
4 tablespoons brown mustard
1 cup fresh lime juice
4 cloves garlic
2 teaspoons ground cumin
2 teaspoons salt
1/2 cup chopped fresh cilantro leaves, optional

Steps:

  • Combine chiles, garlic, cilantro, olive oil, lime juice, and red wine in a large bowl. Mix well and divide among 3 large resealable bags. Add 1 steak to each bag and refrigerate for 6 to 8 hours.
  • 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. Remove from grill, tent with foil, and let rest for 15 minutes. Carve into slices with a sharp knife and serve on baguettes with the Santa Fe Aioli.
  • Combine all ingredients, except cilantro, in a food processor and pulse until aioli is thick and creamy. If you like cilantro, fold it in at the end.

NEW MEXICO CHILE-RUBBED TRI-TIP WITH CHARRED GREEN ONION AND AVOCADO SALSA



New Mexico Chile-Rubbed Tri-Tip with Charred Green Onion and Avocado Salsa image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup dried Hatch chiles, rough chopped
2/3 cup brown sugar
1/3 cup kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons cumin powder
One 3- to 4-pound tri-tip
4 fresh Hatch green chiles
1 bunch green onions, ends removed
2 tablespoons neutral oil
Kosher salt
1/2 cup rough chopped fresh cilantro
1/2 cup rough chopped fresh Italian parsley
1 lime
1/2 cup olive oil
2 avocados, pitted and cubed
Flakey salt, for garnish

Steps:

  • For the dry rub: Add the dried chiles, brown sugar, salt, pepper and cumin to a bowl and mix well.
  • Cover the tri-tip generously with the spice mix on all sides. Wrap the tri-tip in plastic wrap and let sit in the fridge for 3 hours or up to 2 days. Prior to cooking, remove the meat from the fridge and let come to room temperature, approximately 1 hour.
  • Preheat a smoker (or the oven) to 225 degrees F.
  • Add the tri-tip and cook until the internal temperature reaches 130 degrees F, 60 minutes to 1 hour 30 minutes.
  • For the charred green onion and avocado salsa: Preheat the grill to medium-high heat.
  • Toss the chiles and green onions with the oil and sprinkle with kosher salt. Place on the grill and cook until charred, 6 to 8 minutes. (Leave the grill on.)
  • Add the charred onions to a food processor. Set the chiles aside until cool enough to handle, then stem, seed and chop. To the food processor, add the cilantro, parsley, juice from 1/2 lime and 1 tablespoon kosher salt and puree, slowly streaming in the olive oil until combined. Transfer to a medium bowl. Add the avocados and chopped green chiles and gently fold in. Adjust seasoning with the remaining lime juice and salt.
  • Remove the tri-tip from the smoker and add to the grill. Cook on both sides to get a crisp exterior, about 4 minutes per side. Let rest 10 minutes, then slice against the grain and on the bias. Sprinkle with flakey salt and serve with the charred green onion and avocado salsa on the side.

HAWAIIAN PULEHU TRI-TIP STEAK



Hawaiian Pulehu Tri-Tip Steak image

Make and share this Hawaiian Pulehu Tri-Tip Steak recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/2 lbs tri-tip steak
1/2 cup sea salt
1 tablespoon garlic, minced
1/2 tablespoon cracked peppercorn
1 tablespoon sugar

Steps:

  • Light your charcoal.
  • Rub salt, garlic , pepper, and sugar into the meat and let sit 30 minutes.
  • Pulehu in Hawaiian means "to broil on hot embers" and that's what you do, turning the meat every 4 minutes.
  • Total cooking time is about 10-15 minutes, depending upon the thickness of the cut.

Nutrition Facts : Calories 18, Fat 0.1, Sodium 13953.5, Carbohydrate 4.5, Fiber 0.3, Sugar 3.2, Protein 0.2

HAWAIIAN TRI TIP ROAST



Hawaiian Tri Tip Roast image

Make and share this Hawaiian Tri Tip Roast recipe from Food.com.

Provided by foodart

Categories     Roast Beef

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 lbs tri-tip roast
1/2 tablespoon hawaiian sea salt
1/2 tablespoon black peppercorns, cracked
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1/4 teaspoon white pepper
1 tablespoon brown sugar
2 tablespoons soy sauce
1 cup unsweetened pineapple juice

Steps:

  • Marinate tri tip roast in above ingredients for 30 to 45 minutes.
  • Grill marinated tri tip to desired doneness.

Nutrition Facts : Calories 62.3, Fat 0.2, SaturatedFat 0.1, Sodium 505.9, Carbohydrate 14.3, Fiber 0.7, Sugar 9.8, Protein 1.6

HAWAIIAN BEEF TERIYAKI STIR-FRY BOWL



Hawaiian Beef Teriyaki Stir-Fry Bowl image

This beef teriyaki bowl is not only easy to fix, but has a taste of the islands.

Provided by thedailygourmet

Time 1h35m

Yield 4

Number Of Ingredients 18

1 cup water
¼ cup pineapple juice
5 tablespoons brown sugar
1 tablespoon tamari
1 clove garlic, grated
½ teaspoon ginger paste
⅛ teaspoon onion powder
1 tablespoon tapioca flour
1 (8 ounce) thinly sliced carne asada (beef steak)
1 tablespoon grapeseed oil
1 pinch red pepper flakes
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 small yellow onion, quartered and sliced
2 medium (blank)s carrots, sliced diagonally
14 ounces refrigerated chow mein noodles
1 teaspoon everything bagel seasoning
1 tablespoon chopped green onion, or to taste

Steps:

  • Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.
  • Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
  • Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.

Nutrition Facts : Calories 743.5 calories, Carbohydrate 85.3 g, Cholesterol 24.5 mg, Fat 37.1 g, Fiber 6.3 g, Protein 19.7 g, SaturatedFat 5.9 g, Sodium 834.6 mg, Sugar 22.5 g

SEARED TUNA WITH WASABI-AVOCADO AIOLI RECIPE



Seared Tuna with Wasabi-Avocado Aioli Recipe image

Provided by KThomp0422

Number Of Ingredients 9

1/3 c. chopped peeled avocado (approx. 1/2 small)
2 tbsp. light mayo
1 tbsp. fat free sour cream
2 tsp. fresh lemon juice
1/2 tsp wasabi
1/4 tsp. salt
1 tsp canola oil
4 6oz. tuna steaks
1/4 tsp. fresh ground black pepper

Steps:

  • Combine first 5 ingredients and 1/8 tsp. salt in a blender. Process until smooth. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/8 tsp salt and pepper. Cook fish 2 to 3 minutes on each side or to desired degree of doneness. Serve immediately with avocado aioli. In lieu of the skillet cooking, you can also prepare the tuna on the grill.

HAWAIIAN TRI-TIP STEAK WITH AVOCADO-CHILI RELISH RECIPE



Hawaiian Tri-Tip Steak with Avocado-Chili Relish Recipe image

Provided by cacelias

Number Of Ingredients 17

Avocado-Chili Relish:
1 tri-tip roast
1 tablespoon honey
1 tablespoon olive oil
14 oz. pineapple juice
1 teaspoon hoisin sauce
1 tablespoon soy sauce
1 teaspoon granulated garlic
1 recipe Avocado-Chili Relish (see below)
1 cup mango or papaya, finely diced 1/2 inch
1 cup pineapple, finely diced, 1/2 inch
2 avocados, pitted and finely diced 1/2 inch
1/4 cup fresh cilantro, chopped coarsely
1/4 cup red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
salt and pepper to taste

Steps:

  • To make the steak marinade: Mix all of the ingredients together and whisk to emulsify. Immerse the roast into the mixture and marinate overnight in the refrigerator in a ziplock top bag. Drain steak. Grill steaks to your liking (130 degrees for medium). When finished, let steak rest for at least 5 minutes before carving. Serve with Avocado-Chili Relish To make the Relish: Gently toss all of the ingredients together and let it sit a minimum of one hour.

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