Chipotle Tri-Tip

Directions

1. 1
   Combine chiles, garlic, cilantro, olive oil, lime juice, and red wine in a large bowl.
2. 2
   Mix well and divide among 3 large resealable bags.
3. 3
   Add 1 steak to each bag and refrigerate for 6 to 8 hours.
4. 4
   Heat grill to medium-high and grill steaks for about 10 to 15 minutes on each side, turning halfway through to achieve cross-hatch marks.
5. 5
   Remove from grill, tent with foil, and let rest for 15 minutes.
6. 6
   Carve into slices with a sharp knife and serve on baguettes with the Santa Fe Aioli.
7. 7
   4 canned chipotle chiles in adobo
8. 8
   1/2 cup peanut oil
9. 9
   1/2 cup honey
10. 10
    4 tablespoons balsamic vinegar
11. 11
    4 tablespoons brown mustard
12. 12
    1 cup fresh lime juice
13. 13
    4 cloves garlic
14. 14
    2 teaspoons ground cumin
15. 15
    2 teaspoons salt
16. 16
    1/2 cup chopped fresh cilantro leaves, optional
17. 17
    Combine all ingredients, except cilantro, in a food processor and pulse until aioli is thick and creamy.
18. 18
    If you like cilantro, fold it in at the end.