- 2 pounds/900 g. tri-tip steak
- 1 cup/120 mL red wine
- 1 can of beer
- 1 small red onion (sliced)
- juice from 6 to 8 limes
- 1/4 cup/60 mL fresh cilantro (chopped)
- 1 1/2 teaspoon/7.5 mL sea salt
- 1/2 teaspoon/2.5 mL black pepper
- 1/2 teaspoon/2.5 mL red pepper flakes
- 1/2 teaspoon/2.5 mL ground cumin
- Seeded Jalapeño (optional)
Southwestern Tri-Tip Steak
Ingredients
Directions
-
Combine all ingredients except the tri-tip steaks and stir. Place steaks in a large baking dish or a resealable bag.
-
Pour marinade over steaks. Let sit for several hours (up to 6). Preheat grill. Place steaks on grill over a medium high heat.
-
Grill for 10 to 12 minutes or until they reach desired doneness.
-
Let steaks rest for about 5 minutes before you serve them.
-
If you want to add some extra heat to the marinade chop up a seeded jalapeño pepper and toss it in.
Photos and recipe from The Spruce Eats.
