Chipotle Tri-Tip

• 2 canned chipotle chiles in adobo
• 4 cloves garlic
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 cup olive oil
• 1/4 cup fresh lime juice
• 1/2 cup good red wine, preferably Spanish Rioja
• 3 (3-pound) tri-tip steaks
• Baguettes, for serving
• Santa Fe Aioli, recipe follows

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

garlic, cilantro, olive oil, lime juice, good red wine, santa

Taken from www.foodnetwork.com/recipes/chipotle-tri-tip-recipe.html (may not work)