New Mexico Chile Rubbed Tri Tip With Charred Green Onion And Avocado Salsa Recipes

Steps:

• Combine the pepper, salt, coriander seeds and mustard seeds in a mortar and pestle and grind until coarsely ground. Stir together with the brown sugar, paprika, garlic powder and onion powder. Pat dry the roast with paper towels and evenly coat with the spice rub, making sure to get the sides as well. Put on a rimmed baking sheet, cover and let sit in the refrigerator for at least 30 minutes, ideally overnight.
• Heat a grill for indirect cooking to 225 to 250 degrees F. While the grill is heating, prepare a smoker box with hickory or mesquite wood chips. When the wood chips start to smoke, put the box on the back of the grill over direct heat.
• Put the tri-trip on the indirect heat side of the grill, leaving the dampers of the grill open. If your grill doesn't have a damper, leave a gap in the lid to let the air in but not let the smoke out. Using a probe thermometer, bring the meat to 130 degrees F, about 1 hour and 15 minutes.
• Let the meat rest 10 to 15 minutes, then slice against the grain and enjoy with BBQ sauce alongside.

Steps:

• Combine the butter with the garlic and brush on the inside of the ciabatta rolls. Toast the rolls on a grill, or broil in the oven until crispy. Smear with Horseradish Mayonnaise.
• Dip the tri-tip slices into the hot Jus for 45 seconds to warm. Pile the meat onto the bottoms of the rolls and top with cheese if using. Close the sandwiches, slice in half and serve with extra Jus on the side for dipping.
• Combine the sour cream, horseradish, mayonnaise, garlic, lemon juice and 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to use.
• Heat a medium saucepan over medium heat. Saute the shallots and garlic in the butter and olive oil until lightly caramelized, 6 to 8 minutes. Add the flour and mix together to form a loose paste (roux). Deglaze with the brandy and whisk in the beef stock, demi-glace and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the aroma and flavor of the jus are rich and deep, 25 minutes. Strain the broth to remove the garlic and shallots, then return the liquid to the pot. Season with salt and pepper and keep warm.

Steps:

• For caramelized red onions:.
• Melt butter with olive oil in large nonstick skillet over medium heat.
• Add onions and cook until deep golden brown, stirring frequently, about 30 minutes.
• Stir in vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.).
• Stir in chives.
• For tri-tip:.
• Prepare barbecue (medium heat).
• Mix garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl.
• Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere.
• Grill tri-tips 5 minutes per side.
• Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill.
• Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.
• Transfer tri-tips to work surface; let stand 10 minutes.
• Cut meat crosswise into very thin slices; arrange on platter.
• Surround with caramelized onions and serve.
• For sauce:.
• Heat olive oil in heavy medium saucepan over medium heat.
• Add garlic, cumin, and chipotle chile powder; stir 1 minute.
• Add wine and simmer 2 minutes.
• Stir in ketchup, vinegar, soy sauce, and liquid smoke; simmer 2 minutes longer.
• (Can be prepared 2 days ahead. Cover and refrigerate.).