Chipotle Tri-Tip

Ingredients

• 20 servings baguettes for serving
• 4 tablespoons balsamic vinegar 
• 4 tablespoons brown mustard 
• 2  chipotle chiles in adobo canned
• 4  chipotle chiles in adobo canned
• 0.5 cup cilantro leaves fresh chopped
• 2 tablespoons cilantro leaves fresh chopped
• 4 cloves garlic 
• 2 teaspoons ground cumin 
• 0.5 cup honey 
• 0.3 cup juice of lime fresh
• 1 cup juice of lime fresh
• 0.5 cup olive oil 
• 0.5 cup vegetable oil; peanut oil preferred 
• 2 teaspoons salt 
• 9 pound tri-tip steaks 
• 0.5 cup red wine spanish good

Equipment

• food processor
• bowl
• knife
• grill
• aluminum foil
• chopsticks

Directions

1. Combine chiles, garlic, cilantro, olive oil, lime juice, and red wine in a large bowl.
2. Mix well and divide among 3 large resealable bags.
3. Add 1 steak to each bag and refrigerate for 6 to 8 hours.
4. 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.
5. 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.
6. 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.