Tri-tip is one of my favorite things to grill. It has just the right amount of fat and marbling to stay moist and flavorful on any grill. My favorite preparation is serving it thinly sliced with tortillas, cheese, salsa and avocado for a fiesta feel any night of the week. And since the upcoming Cinco de Mayo holiday was already putting me in the mood, I was set to please my family with this amazing and simple dish last night. But, as I prepared my salsa, I noticed a few lingering April showers starting to fall, eliminating any chance of outdoor grilling. Then it hit me, my Super Pot was ready to come to the rescue once again.
2 1/2 lbs tri-tip, seasoned with salt and pepper
2 avocados, cubed
tortillas of your choice
Optional: shredded cheese, sour cream, etc. for topping
For the salsa:
1 pint cherry tomatoes, chopped
1 yellow onion, chopped
2 garlic cloves, chopped
1/4 cup cilantro, chopped
1 jalapeno, chopped
juice of one lemon
1 tbsp olive oil
salt and pepper to taste
Mix all salsa ingredients together and let marry while you prepare your meat.
Heat your Super Pot to 400º F. Place tri-tip on the grill, fat side up. Grill for 15-20 minutes and flip.
Cover with your lid and continue cooking for another 20 minutes for medium.
Set tri-tip aside to rest for a few minutes. Lower the temperature to 200 degrees and place your tortillas into the Super Pot to heat through for about 5 minutes.
Slice the tri-tip against the grain into thin strips and serve with tortillas and all your favorite toppings.
Tip: This steak also makes for a beautiful tri-tip salad. Enjoy!
Over to You
What’s your version of a delicious tri-tip? Share and inspire us!