Ingredients
- Tri tip:
- 1 Tri tip
- Butter slices for resting
- Tortilla Bread
- Cotija Cheese for topping
- Cilantro leaves for garnish
- Grilled Corn Salsa:
- 4 Corn cobs
- 2 Vine Tomatoes, diced
- 2 Garlic cloves, minced
- 1 Red Pepper, seeds removed and diced
- 1 Jalapeno Pepper, seeds removed and finely diced
- 1/4 cup Cilantro leaves, chopped
- 1/4 cup Lime juice
- Tri tip Marinade:
- 1/2 cup Olive oil
- 1 Onion, chopped
- 3 tbsp Garlic, chopped
- 1 bunch Thyme, chopped
- 1/4 cup Balsamic vinegar
- 1 Tbs Onion powder
- 1 Tbs Garlic powder
- 1/4 tsp Chili pepper
- 1/4 tsp Red pepper flakes
- Salt and pepper, to taste
- Avocado Crema:
- 4 Avocados
- 1 cup Cilantro
- ½ Cup Sour Cream
- 1 Jalapeno
- 2 lime, juiced
Preparation
- Combine all marinade ingredients in a large mixing bowl. Cover the tri-tip with the marinade and refrigerate for 3 days. Season tri-tip with salt and pepper.
- Set your Memphis Wood Fire Grill for smoke at 225F using Hickory Wood Pellets. Insert a meat probe in the center of the tritip to monitor the internal temperature. Smoke the tritip until internal temperature reaches 120 degrees.
- While your tritip is smoking make the Avocado Crema. Mix all the ingredients in a blender until smooth. Set aside.
- When the tritip is finished, remove from the grill and wrap in foil. Insert the Direct Flame insert and set the temperature to Direct Flame and Maximum Heat.
- Unwrap the tritip from the foil and grill on both side until you have a nice color and sear, about 90 seconds per side. Remove the tritip from the grill and rest with a couple of slices of butter for 10 minutes.
- While the tritip is resting, make the grilled corn salad. Grill the corn, turning occasionally, until it’s charred and cooked through, about 6-7 minutes total.
- Once cooled a bit, cut the corn off the cob and place kernels in a large serving bowl. Add the tomatoes, garlic, bell peppers, jalapeño pepper, cilantro, and lime juice, then gently combine. Set aside.
- Grill tortilla bread for one minute per side as well
- Unwrap and slice the tritip thinly against the grain. Spread a layer of Avocado Crema on the tortilla bread and then add a couple of slices of tritip. Spoon the grilled corn salsa on top of the tritip and finish with some crumbled Cotija cheese. Garnish with some cilantro leaves.
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