Texas Tri Tip Recipes

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TEXAS STYLE CHILI



Texas Style Chili image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 to 8 servings

Number Of Ingredients 21

1/4 cup rendered bacon grease or vegetable oil
3 pound tri-tip or boneless sirloin or chuck roast, cubed
1 large white onion, chopped
3 large jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large tomatoes, peeled, seeded, and chopped
1 (12-ounce) bottle Lone Star or Shiner Bock beer
2 ounces tequila
3 chipotle chiles in adobo, chopped
4 to 5 cups beef stock
1/4 cup to 6 tablespooons masa harina
Chopped fresh cilantro leaves, garnish
Finely chopped white onions, garnish
Sour cream, garnish
Fresh hot cornbread, accompaniment

Steps:

  • In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
  • Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
  • Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

SANTA MARIA-STYLE BBQ TRI-TIP



Santa Maria-Style BBQ Tri-Tip image

Provided by Bobby Flay | Bio & Top Recipes

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 27

2 tablespoons granulated garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 beef tri-tip, preferably with some fat on one side (about 2 1/2 pounds)
Santa Maria Pinquito Bean Relish, recipe follows
Tomato Relish, recipe follows
Grilled French Bread, recipe follows
8 ounces slab bacon, cut into 1/4-inch cubes
1 poblano chile, finely diced
1 medium Spanish onion, finely diced
2 cans pinquito or pinto beans, drained, rinsed and drained again
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnishing
1 pint cherry tomatoes, halved
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley or cilantro
1/4 cup olive oil
2 cloves garlic, mashed to a paste with some salt
2 serrano or jalapeno chiles, finely diced
1/2 small red onion, finely diced
1 1/2 sticks unsalted butter, room temperature
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 loaf French bread, split lengthwise
Olive or canola oil, for brushing
Handful fresh parsley leaves, for garnishing

Steps:

  • In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature.
  • Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef.
  • Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
  • Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
  • Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain. Serve with Santa Maria Pinquito Bean Relish, Tomato Relish and Grilled French Bread.
  • Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
  • Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves.
  • Preheat the grill for high direct heat.
  • Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • Mash the butter, garlic and some salt and pepper in a mortar and pestle.
  • Brush the cut side of the bread lightly with oil and season with salt and pepper. Grill the bread, cut-side down, until golden brown. Flip over and continue cooking for 30 seconds longer. Remove from the grill, slather with the garlic butter and cut each half into 4 pieces. Put the pieces on a platter and scatter parsley leaves over the top.

THE BEST BEEF TRI-TIP



The Best Beef Tri-Tip image

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 2h

Yield 8

Number Of Ingredients 9

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C).
  • Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
  • Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
  • Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
  • Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
  • Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

TEXAS TRI-TIP



Texas Tri-Tip image

A juicy and tangy tri-tip recipe that has been used in my family for years.

Provided by CAL

Categories     Everyday Cooking

Time 9h10m

Yield 32

Number Of Ingredients 11

2 (4 pound) beef tri-tip roasts, trimmed
1 cup dark lager (such as Shiner® Bock)
1 cup lemon juice
½ cup olive oil
½ cup white sugar
½ cup Worcestershire sauce
¼ cup ground black pepper
¼ cup garlic salt
¼ cup garlic powder
¼ cup onion powder
1 tablespoon cayenne pepper, or to taste

Steps:

  • Place tri-tips in one or two gallon-sized zip-top bags or in a large sealed container.
  • Whisk lager, lemon juice, olive oil, sugar, Worcestershire sauce, pepper, garlic salt, garlic powder, onion powder, and cayenne pepper together. Pour marinade over the tri-tips. Seal, squeezing out as much air as possible. Refrigerate, flipping once halfway, 8 hours to overnight.
  • Lightly oil the grate of an outdoor grill. Arrange coals or mesquite wood on one side of the grill and preheat to 375 degrees F (190 degrees C).
  • Remove tri-tips from the marinade and place directly over the wood or coals. Sear for 1 to 2 minutes per side. Move tri-tips to the opposite side of the grill, cover, and grill until desired doneness is reached, about 45 minutes for medium-rare.
  • Transfer to a cutting board, wrap in foil, and let rest for 10 to 15 minutes. Unwrap and slice across the grain.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 7.1 g, Cholesterol 105.6 mg, Fat 12.8 g, Fiber 0.4 g, Protein 30.9 g, SaturatedFat 3.9 g, Sodium 762.5 mg, Sugar 4.3 g

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