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seared asada tri-tip steak over rice with cooked and raw vegetables in a blue bowl

Tri Tip Asada Plate

basmati rice, green onions, chipotle salsa, lime

STARS

Take a taqueria favorite and elevate it with tri-tip marinated in a robust dry-rub of ancho chiles, brown sugar, cumin, coriander, oregano, and garlic powder before grilling to tender perfection. Add green onions, piquant radishes, and a mixture of basmati rice, black beans, tomato, red onion, and cilantro for color, texture, and a hint of spice to this plate. Just don’t forget to add delicious chipotle salsa and a splash of lime before you dig in.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  1 hour
Ingredients

Argentinian Spice Rubbed Tri-Tip

  • 1 tablespoon ancho chile
  • 1 tablespoon brown sugar
  • 1/2 tablespoon cumin
  • 1/2 tablespoon oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 6-ounce tri-tip steaks
  • 8 scallions

Roasted Chipotle Salsa

  • 2 roma tomatoes
  • 2 jalapeño peppers
  • 1 yellow onion, quartered
  • 2 tablespoons canola oil
  • 1 8-ounce can chipotles in adobo sauce
  • 1 lime, juiced
  • 1/2 cup cilantro
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Lime Vinaigrette

  • 1 lime, zested and juiced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 1 shallot, chopped
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

Rice and Beans

  • 1 cup basmati rice
  • 2 tablespoons canola oil
  • 2 green pasilla peppers, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 teaspoon Old Bay seasoning
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, to taste
  • 2 medium tomatoes, diced
  • 1/2 red onion, diced
  • 1/2 cup cilantro, chopped

Serving

  • 4 radishes, sliced thinly
  • 1 lime, cut into wedges
Directions
1
Preheat the oven to 400°F.
2
Combine the spice rub in a small bowl and coat the steaks thoroughly in the rub.
3
On a baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 15-20 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
4
To make the lime vinaigrette, combine all of the ingredients except the oil in a blender, food processor, or immersion blender.  As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
5
Place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat to a simmer, cover and cook for 20-30 minutes, until the grains are tender.
6
Heat the canola oil for the rice and beans in a medium saucepan. Add the peppers, onions and garlic and sauté until soft and fragrant, 4-5 minutes. Add the beans, spices and salt and bring to a boil, stirring. Turn off the heat and let the pot stand for 10 minutes.
7
When the rice and beans are both finished, combine them in one pot, along with the tomatoes, red onion, cilantro and lime vinaigrette.
8
Heat a grill or large skillet to medium-high. Grill the steaks for 2 to 3 minutes per side to sear. Transfer to a baking sheet with the scallions and roast to desired doneness, 8 to 10 minutes (for medium-rare the internal temperature should be 135°F, 125°F for rare). Rest for 5 minutes before serving. 
9
To serve, divide the rice and beans between plates. Top with steaks, roasted scallions, chipotle salsa, radishes and a lime wedge.

Tri Tip Asada Plate

basmati rice, green onions, chipotle salsa, lime

STARS

Take a taqueria favorite and elevate it with tri-tip marinated in a robust dry-rub of ancho chiles, brown sugar, cumin, coriander, oregano, and garlic powder before grilling to tender perfection. Add green onions, piquant radishes, and a mixture of basmati rice, black beans, tomato, red onion, and cilantro for color, texture, and a hint of spice to this plate. Just don’t forget to add delicious chipotle salsa and a splash of lime before you dig in.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  1 hour
Servings:  4

Ingredients

Argentinian Spice Rubbed Tri-Tip

  • 1 tablespoon ancho chile
  • 1 tablespoon brown sugar
  • 1/2 tablespoon cumin
  • 1/2 tablespoon oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 6-ounce tri-tip steaks
  • 8 scallions

Roasted Chipotle Salsa

  • 2 roma tomatoes
  • 2 jalapeño peppers
  • 1 yellow onion, quartered
  • 2 tablespoons canola oil
  • 1 8-ounce can chipotles in adobo sauce
  • 1 lime, juiced
  • 1/2 cup cilantro
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Lime Vinaigrette

  • 1 lime, zested and juiced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 1 shallot, chopped
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

Rice and Beans

  • 1 cup basmati rice
  • 2 tablespoons canola oil
  • 2 green pasilla peppers, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 teaspoon Old Bay seasoning
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, to taste
  • 2 medium tomatoes, diced
  • 1/2 red onion, diced
  • 1/2 cup cilantro, chopped

Serving

  • 4 radishes, sliced thinly
  • 1 lime, cut into wedges

Directions

1
Preheat the oven to 400°F.
2
Combine the spice rub in a small bowl and coat the steaks thoroughly in the rub.
3
On a baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 15-20 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
4
To make the lime vinaigrette, combine all of the ingredients except the oil in a blender, food processor, or immersion blender.  As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
5
Place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat to a simmer, cover and cook for 20-30 minutes, until the grains are tender.
6
Heat the canola oil for the rice and beans in a medium saucepan. Add the peppers, onions and garlic and sauté until soft and fragrant, 4-5 minutes. Add the beans, spices and salt and bring to a boil, stirring. Turn off the heat and let the pot stand for 10 minutes.
7
When the rice and beans are both finished, combine them in one pot, along with the tomatoes, red onion, cilantro and lime vinaigrette.
8
Heat a grill or large skillet to medium-high. Grill the steaks for 2 to 3 minutes per side to sear. Transfer to a baking sheet with the scallions and roast to desired doneness, 8 to 10 minutes (for medium-rare the internal temperature should be 135°F, 125°F for rare). Rest for 5 minutes before serving. 
9
To serve, divide the rice and beans between plates. Top with steaks, roasted scallions, chipotle salsa, radishes and a lime wedge.