Tri-Tip Street Tacos
Servings 4
Ingredients
- 1 3 pound tri trip roast, like this one from Certified Piedmontese
- 2 tablespoons Salt Pepper + Chocolate Chile
- 12 small flour tortillas
- Crumbled cotija cheese
- Cilantro
- Hot sauce
For the guacamole
- 4 large ripe avocados
- 1/3 cup finely diced white onion
- 1 large jalapeno finely diced
- 1 cup cherry tomatoes chopped
- 1 small bunch fresh cilantro chopped
- 1 large lime juiced
- 2 tablespoons olive oil
- Kosher salt for seasoning
Instructions
- Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.
- Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.
- While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.
- Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.
- Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.