This Tri-tip is phenomenal. The combination of the onion, cilantro, and juice from the limes, and spices made for a very tender and flavorful tri-tip.
Recommended Pellet: Alder or Pecan
Southwestern Tri-Tip Smoked Steak
- 2 pounds tri-tip steak
- 1 cup red wine
- 1 can of beer
- 1 small red onion sliced
- juice from 6 to 8 limes
- 1/4 cup fresh cilantro chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
Combine all ingredients except the tri-tip and stir. Place steaks in a large backing dish or a resealable bag. Pour marinade over steaks. Let sit for several hours (up to 6).
Place steaks on Traeger smoke setting for about 1 1/2 to 2 hours. Or until the internal temperature is about 150 degrees. Let steaks rest for about 30 minutes
If you want to add some extra heat to the marinade, then chop up a seeded jalapeno pepper and toss it in.
Poke holes in the tri-tip to allow the marinade to penetrate the meat.
I actually had marinated the tri-tip for about 20 hours.
Adapted from Anthony