This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AuthenticSalsaStyle #CollectiveBias . Mexican spice rubbed grilled tri-tip with creamy avocado sauce is the perfect outdoor meal!
There’s no better way to spend time with family and friends than with a fun and festive outdoor meal! As August comes to a close, I always feel like Labor Day weekend is that last summer hoorah before all of the holidays kick in. To celebrate this year, how about firing up the grill?
One of my favorite things to grill is tri-tip. I learned about this cut of beef when I was attending college in the Central Coast of California. The local specialty was Santa Maria Style Tri-Tip, and you could find it at any of the BBQ restaurants around town and even on my school’s campus.
I’ve taken a Mexican flavor inspired spin on the recipe and created a delicious spice rubbed grilled tri-tip topped with a creamy avocado salsa verde sauce. This meal is going to be the main attraction at the table, so make sure you make enough for seconds! I’m going to show you how easy it is to prepare this stunning dish to make outdoor entertaining a breeze. Let’s get grilling!
Tri-tip cooks pretty quickly on the grill, and I’ve found that a quick spice rub packs a ton of flavor with little effort. The spice mixture I used is a combination of savory and spicy flavors from cumin, garlic, onion powder, chipotle pepper, salt, pepper and smoked paprika.
I generously add the spices on both sides of the tri-tip for maximum coverage. You can also use this spice rub on various cuts of beef!
Whoa, check out that gorgeous spice crust and grill marks on that hunk of meat! The tri-tip cut cooks in about 30 minutes. Ten minutes sear on each side to add some texture and about ten more minutes for a medium-rare doneness.
Don’t forget to let the beef rest for at least 10 minutes before slicing. I know, it’s hard to wait so long! Good thing it’s just enough time to catch up with your loved ones before digging in!
Whenever I grill beef, I like to include a sauce to make the flavors pop! To pair with the Mexican spice rub, I thought a creamy avocado sauce with a hint of heat would be insanely delicious.
To make a quick sauce I use my blender to make the topping in a matter of seconds! Into to blender goes HERDEZ® Salsa Verde for a mild spicy roasted authentic flavor, avocado, garlic, jalapeno and fresh lime juice. It’s a versatile sauce that you can top on other meats or seafood, like my mahi mahi fish tacos.
Each juicy, tender slice of tri-tip is ready for a flavor boost! Grab the avocado salsa verde and don’t be shy to load it on each piece. I like to add some extra fresh chopped tomatoes, red onions, and green onions right on top.
Okay, it’s time to set the table! I’m sure your guest’s mouths will be watering by now from all of the great aromas filling the air from the grill.
It’s such a blast being able to gather outdoors right in your backyard to spend some time eating, laughing and talking with your friends and family. They are going to be blown away by the family-style grilled tri-tip feast! To complement the main course, I like to BBQ some corn, bell peppers, and tomatillos on the side. I love having extra sauces for variety, so I put out some fresh and delicious HERDEZ® Salsa like Verde tomatillo or casera tomato flavors.
Life is always busy, but it’s important to be able to share a meal with the people that make your world happy! Food always brings people together and allows you to take the time to reconnect. If you happen to have leftovers, I suggest some breakfast tacos or a scramble the next day. What other ways will you create a stunning meal using HERDEZ® Salsa, and Beef? There are some many tasty possibilities!
What cut of Beef is Tri-Tip and what is the best way to cook it?
Tri-tip is a cut from the very bottom of the sirloin section of the cow, between the ribs and rump, shaped similarly to a long triangle. This shape gives you some thinner sections of the cut that will cook more quickly than the thicker parts. This is excellent for eaters who like more well-done pieces or prefer medium-rare. Grilling or roasting tri-tip are great ways to cook the beef quickly to maximize the flavor. The cut is pretty lean and does not need long low and slow cooking times or the meat will dry out. Check out my gauging the doneness of food with temperature guide for knowing when to take the meat off the grill.
Grilled Tri-Tip with Creamy Avocado Salsa
- 3 pounds boneless tri-tip, trimmed with fat removed
- 1 tablespoon smoked paprika
- 1 tablespoon cumin, ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle pepper, ground
- 1 teaspoon salt, kosher
- 1/2 teaspoon black pepper, freshly ground
- 3/4 cup HERDEZ® Salsa Verde
- 1 clove garlic, chopped
- 2 tablespoons lime juice, plus zest
- 2 tablespoons cilantro leaves
- 1 avocado, ripe, medium sized
- 1/2 jalapeño, seeded, stem removed, chopped
- Remove tri-tip from the refrigerator and place on a sheet pan. Set aside.
- In a small bowl mix together smoked paprika, cumin, onion powder, garlic powder, chipotle pepper, 1 teaspoon salt and 1/2 teaspoon black pepper.
- Evenly coat and rub the seasoning mixture on the entire tri-tip, both sides and one the edges. You may not need all of the dry rub.
- Heat the grill to medium-high if using a gas grill. Place the meat on the grill, searing one side for 10 minutes with the lid open. Turn tri-tip over and sear for another 10 minutes. Turn heat down to medium and close the lid. Allow the meat to cook for about 10-15 minutes, checking temperature until the thickest part of the meat reaches 135°F for medium rare to medium doneness. The meat will continue to cook after being removed from the heat, so stop cooking at a temperature a few degrees lower than the desired doneness.
- Remove the tri-tip from the grill and allow to rest on a cutting board for at least 10 minutes before slicing. Meanwhile make the avocado salsa sauce.
- To a blender or small food processor add 3/4 cup HERDEZ® Salsa Verde, garlic, lime juice, cilantro leaves, avocado and chopped jalapeno. Blend until a smooth puree is formed, about 15 to 30 seconds on medium speed. You can add more lime juice or salsa verde if you want a thinner sauce.
- Slice tri-tip into thin 1/4-inch thick slices. Serve with creamy avocado salsa, enjoy!