Tri Tip Tacos with Charred Corn and Avocado Salsa
Author: 
Recipe type: Two zone - direct and indirect heat
Cuisine: Mexican
Serves: 6 to 8
 
Ingredients
  • 2 cloves garlic, chopped
  • Large handful cilantro leaves and stems, chopped
  • 1 jalapeño, serrano, or fresno chile, chopped
  • ¼ cup fresh lime juice
  • ¼ cup extra virgin olive oil
  • ½ teaspoon ground black pepper + more for grilling
  • 1 teaspoon Kosher salt + more for grilling
  • 2 pounds tri tip trimmed
  •  -
  • Corn or flour tortillas, for serving
  •  -
  • For the salsa:
  • 2 ears grilled yellow corn
  • 1 Haas avocado, ½ inch dice
  • 1 red bell pepper, roasted and diced (can us jarred)
  • 1 jalapeño, serrano, or fresno chile, finely chopped
  • 2 scallions, finely chopped
  • 2 tablespoons finely chopped cilantro
  • Juice from ½ to 1 lime
  • Kosher salt and freshly ground black pepper
Instructions
  1. Add the garlic, cilantro, chile, lime juice, oil, ½ teaspoon pepper, and 1 teaspoon salt to a food processor and blitz to form a loose paste. Place the tri tip in a large zip-top bag and pour in the marinade; make sure the meat is completely coated. Squeeze the excess air from the bag, seal and let marinate in the refrigerator for at least 4 hours and as long as overnight.
  2. For the salsa: With a sharp knife cut the corn kernels off the cob and transfer to a bowl. Add the avocado, chilies, scallions, cilantro, and the juice of half a lime. Stir, taste and finish seasoning with salt, pepper and more lime juice, if needed. Cover and refrigerate until ready to serve.
  3. Remove the meat from the marinade and scrape away excess marinade. Season liberally with salt and pepper and let sit at room temperature for an hour to take the chill off the meat.
  4. Set up grill for both direct grilling over medium-high heat and also a zone for indirect heat. Sear meat fat side up until well-marked and a little charred. Turn and repeat on the other side.
  5. Move to the indirect area, cover grill and and grill until an instant-read thermometer inserted into the thickest part registers 125°F to 130°F, about 30 minutes.
  6. Transfer meat to a cutting board and let rest 15 minutes before slicing. Meanwhile toast tortillas on the grill. Slice across the grain and then into strips. Serve immediately with a generous helping of salsa.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/tri-tip-tacos-with-charred-corn-and-avocado-salsa/