Best 2 New Mexico Chile Rubbed Tri Tip With Charred Green Onion And Avocado Salsa Recipes

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

This flavorful New Mexico Chile Rubbed Tri-Tip with Charred Green Onion and Avocado Salsa is a delightful dish that combines the bold flavors of New Mexican cuisine with the tender and juicy texture of tri-tip steak. The tri-tip is generously coated in a flavorful rub made with New Mexico chile powder, cumin, garlic, and other spices, then grilled to perfection. The charred green onion and avocado salsa adds a refreshing and tangy contrast to the rich and savory steak, making this dish a perfect balance of flavors and textures. Whether you're firing up the grill for a backyard barbecue or looking for a special dish to impress your guests, this New Mexico Chile Rubbed Tri-Tip with Charred Green Onion and Avocado Salsa is sure to be a hit. This article provides detailed recipes for the tri-tip steak, the charred green onion and avocado salsa, and a refreshing cucumber salad to complement the main course. Get ready to tantalize your taste buds with this flavorful and satisfying New Mexican-inspired meal!

Here are our top 2 tried and tested recipes!

TRI-TIP DIP

Tri-Tip Dip image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

Ingredients

1 stick (8 tablespoons) butter, at room temperature
2 cloves garlic, minced
6 ciabatta rolls, split
Horseradish Mayonnaise, for spreading, recipe follows
2 to 3 pounds cooked beef tri-tip, thinly sliced (see Cook's Note)
Jus, hot, recipe follows
6 slices pepper jack cheese, optional
1/2 cup sour cream
1/2 cup prepared horseradish
1/2 cup mayonnaise
1 teaspoon garlic, minced
1 teaspoon lemon juice
Salt
1/2 cup shallots, coarsely chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/4 cup brandy
3 cups beef stock
1/4 cup demi-glace
1 tablespoon Worcestershire sauce
Salt and pepper

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.

PASTRAMI-RUBBED SMOKED TRI-TIP

Pastrami-Rubbed Smoked Tri-Tip image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons fresh coarsely ground black pepper
2 tablespoons coarse rock salt
2 tablespoons coriander seeds
2 teaspoons mustard seeds
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons granulated garlic powder
2 teaspoons granulated onion powder
One 3- to 4-pound tri-tip roast
Store-bought BBQ sauce, for serving

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.

Tips:

For the best flavor, use fresh, high-quality ingredients.
If you don't have a grill, you can cook the tri-tip in a skillet over medium-high heat.
Be sure to let the tri-tip rest for at least 10 minutes before slicing and serving.
The charred green onion and avocado salsa is a great way to add freshness and flavor to the tri-tip.
If you're short on time, you can use a store-bought salsa instead of making your own.

Conclusion:

New Mexico chile rubbed tri-tip with charred green onion and avocado salsa is a delicious and easy-to-make dish that is perfect for any occasion. The tri-tip is juicy and flavorful, and the salsa is a great way to add brightness and freshness to the dish. This recipe is sure to be a hit with your family and friends.