Grilled Tri-Tip with Citrus-Chile Butter
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients
2 (2-lb.) tri-tip steaks*
2 teaspoons salt, divided
1 1/4 teaspoons pepper, divided
Citrus-Chile Butter (see below)
3 bunches baby Vidalia or green onions, trimmed
3 tablespoons olive oil
Preparation
1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle steaks with 1 1/2 tsp. salt and 1 tsp. pepper. Grill steaks, covered with grill lid, 9 to 12 minutes on each side or to desired degree of doneness.
2. Remove from grill, and rub 3 Tbsp. Citrus-Chile Butter onto steaks. Cover steaks with aluminum foil; let stand 5 minutes.
3. Meanwhile, toss onions with olive oil; season with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Grill onions, without grill lid, 2 minutes; turn and grill 1 more minute.
4. Uncover steaks, and cut diagonally across the grain into thin slices. Serve with grilled onions and remaining Citrus-Chile Butter.
*Beef strip steaks (about 2 inches thick) may be substituted.
For the Citrus Chile Butter:
Ingredients
1 cup butter, softened
2 tablespoons lime zest
2 tablespoons lemon zest
3 garlic cloves, minced
1 tablespoon seeded and minced jalapeño pepper
1 teaspoon chopped fresh thyme
Salt and freshly ground pepper to taste
Preparation
Stir together butter, lime zest, lemon zest, minced garlic, jalapeño pepper, and chopped fresh thyme. Season with salt and freshly ground pepper to taste. Cover and chill until ready to serve, or shape into a log with plastic wrap, and freeze up to 1 month.
Recipe by Shawn Cirkiel, Southern Living AUGUST 2011