Tri-Tip and Shrimp with Chile Lime Sauce

Reverse-seared tri-tip and grilled shrimp with a bright chile, herb and lime sauce.

Ingredients

• Chile Lime Sauce — 1 Jalapeño Pepper Small Diced
• Chile Lime Sauce — 1 Red Fresno Chile Pepper Small Diced
• Chile Lime Sauce — 1 Shallot Minced
• Chile Lime Sauce — 2 Garlic Cloves Pressed or Finely Minced
• Chile Lime Sauce — ½ cup Chopped Scallions
• Chile Lime Sauce — ½ cup Fresh Cilantro Minced
• Chile Lime Sauce — ½ cup Extra Virgin Olive Oil
• Chile Lime Sauce — ¼ cup Rice Wine Vinegar
• Chile Lime Sauce — 2 Tbsp Honey
• Chile Lime Sauce — ¼ cup Freshly Squeezed Lime Juice
• Chile Lime Sauce — ½ cup Cold Water
• Chile Lime Sauce — Kosher Salt to Taste
• Chile Lime Sauce — Coarse Ground Black Pepper to Taste
• Steak and Shrimp — 1 Tri-Tip Steak
• Steak and Shrimp — ½ lb 16/20 Jumbo Shrimp Deveined, Tail On
• Steak and Shrimp — Extra Virgin Olive Oil
• Steak and Shrimp — Your Preferred BBQ or Steak Rub
• Steak and Shrimp — Kosher Salt to Taste
• Steak and Shrimp — Coarse Ground Black Pepper to Taste

Method

1. MAKE THE SAUCE: Mix all the chile lime sauce ingredients together and set aside.
2. PREPARE THE GRILL: Set the grill to 275°F for indirect cooking. Take the steak out of the refrigerator about 30 minutes before cooking. Trim as needed. Coat the steak with olive oil and season with your preferred rub, salt and pepper. Coat the shrimp with olive oil and season with salt and pepper.
3. COOK THE STEAK: Cook the steak over indirect heat until its center reaches 115°F. Remove and rest for 15 minutes while heating the grill to 500°F for direct cooking.
4. SEAR AND REST: Sear the steak over direct heat until charred and about 130°F for medium-rare. Rest for 10 minutes, loosely covered with foil. Grill the shrimp until cooked through.
5. SERVE: Slice the steak against the grain. Serve with the shrimp and chile lime sauce.