Carne Asada Tri-Tip with Salsa

Understood literally as grilled beef, Carne Asada is practically a Mexican staple. This rendition is simple, with a bold sauce and a fresh corn salsa to accessorize. Find dried ancho chili powder in the spice section of major grocers.

15 Minutes

RatingDifficultyBeginner

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Yields6 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins

 ¼ cup (50 mL) steak sauce
 4 cloves garlic, minced
 1 tsp (5 mL) EACH ground coriander, cumin and oregano
 ½ tsp (2 mL) dried ancho, chipotle or regular chili powder
 ¼ tsp (1 mL) salt
 2 lb (0.91 kg) Beef Tri-tip Oven Roast (or Top Sirloin Oven Roast)
 Fresh Corn Salsa (recipe follows)

1

Combine steak sauce, garlic, coriander, cumin, oregano, chili, salt and pepper, and 1 tbsp water; pour half into large resealable freezer bag, reserving the remainder as basting sauce. Pierce beef all over with fork; place into bag and refrigerate for 1 hour or up to 24 hours.

2

Place roast on greased grill over medium heat 400°F (200°C); close lid and cook, turning occasionally and basting with reserved sauce, for 20 to 30 minutes or until digital instant-read thermometer reads 145°F(63°C) when inserted into centre of roast. (NOTE: Move roast to cooler part of grill if it begins to overbrown.)

3

Remove to cutting board; tent with foil and let stand at least 10 minutes before carving thinly across the grain. Serve with Fresh Corn Salsa and some extra steak sauce for dipping.

4

Fresh Corn Salsa: While meat cooks, grill 1 cob corn, husked, half sweet red pepper, seeded and half sweet onion, sliced in thick rounds. Grill with lid closed until tender and slightly charred, 10 to 15 minutes. Cut corn kernels off cob into bowl. Dice red pepper and onion; add to corn. Stir in 1 can (19 oz) black beans, drained and rinsed, 1/3 cup chopped fresh cilantro, 3 tbsp EACH olive oil and lime juice and 1/4 tsp salt.

Ingredients

 ¼ cup (50 mL) steak sauce
 4 cloves garlic, minced
 1 tsp (5 mL) EACH ground coriander, cumin and oregano
 ½ tsp (2 mL) dried ancho, chipotle or regular chili powder
 ¼ tsp (1 mL) salt
 2 lb (0.91 kg) Beef Tri-tip Oven Roast (or Top Sirloin Oven Roast)
 Fresh Corn Salsa (recipe follows)

Directions

1

Combine steak sauce, garlic, coriander, cumin, oregano, chili, salt and pepper, and 1 tbsp water; pour half into large resealable freezer bag, reserving the remainder as basting sauce. Pierce beef all over with fork; place into bag and refrigerate for 1 hour or up to 24 hours.

2

Place roast on greased grill over medium heat 400°F (200°C); close lid and cook, turning occasionally and basting with reserved sauce, for 20 to 30 minutes or until digital instant-read thermometer reads 145°F(63°C) when inserted into centre of roast. (NOTE: Move roast to cooler part of grill if it begins to overbrown.)

3

Remove to cutting board; tent with foil and let stand at least 10 minutes before carving thinly across the grain. Serve with Fresh Corn Salsa and some extra steak sauce for dipping.

4

Fresh Corn Salsa: While meat cooks, grill 1 cob corn, husked, half sweet red pepper, seeded and half sweet onion, sliced in thick rounds. Grill with lid closed until tender and slightly charred, 10 to 15 minutes. Cut corn kernels off cob into bowl. Dice red pepper and onion; add to corn. Stir in 1 can (19 oz) black beans, drained and rinsed, 1/3 cup chopped fresh cilantro, 3 tbsp EACH olive oil and lime juice and 1/4 tsp salt.

Carne Asada Tri-Tip with Salsa
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