Tri-Tip and Shrimp with Chile Lime Sauce
2 Hours | Serves 4
Chile-Lime Sauce
1 Jalapeño Pepper Small Diced
1 Red Fresno Chile Pepper Small Diced
1 Shallot Minced
2 Garlic Cloves Pressed or Finely Minced
½ cup Chopped Scallions
½ cup Fresh Cilantro Minced
½ cup Extra Virgin Olive Oil
¼ cup Rice Wine Vinegar
2 Tbsp Honey
¼ cup Freshly Squeezed Lime Juice
½ cup Cold Water
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
To make the chile-lime sauce, combine all ingredients in a bowl and mix together.
Tri-Tip and Shrimp
1 Tri-Tip Steak
½ lb 16/20 Jumbo Shrimp Deveined, Tail On
Extra Virgin Olive Oil
Your Preferred BBQ or Steak Rub
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the grill to 275 degrees and set up for indirect cooking.
Remove the tri-tip from the refrigerator 30 minutes prior to cooking. Trim any excess fat or silver skin.
Rub a small amount of extra virgin olive oil on all sides of the tri-tip and season all sides with salt, pepper and your preferred rub. Season the shrimp with extra virgin olive oil, salt and pepper.
Place the tri-tip on the grill’s top rack or away from the direct heat and cook until 115 degrees in the center. Remove and let rest for 15 minutes. Increase the temperature of the grill to 500 degrees.
Place the tri-tip over direct heat and char the steak to your desired temperature, 130 degrees for medium rare. Cover loosely with aluminum foil and rest for 10 minutes. Grill the shrimp and set aside.
Slice the tri-tip against the grain. Top with the grilled shrimp and chile-lime sauce.
Chile-Lime Sauce
1 Jalapeño Pepper Small Diced
1 Red Fresno Chile Pepper Small Diced
1 Shallot Minced
2 Garlic Cloves Pressed or Finely Minced
½ cup Chopped Scallions
½ cup Fresh Cilantro Minced
½ cup Extra Virgin Olive Oil
¼ cup Rice Wine Vinegar
2 Tbsp Honey
¼ cup Freshly Squeezed Lime Juice
½ cup Cold Water
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
To make the chile-lime sauce, combine all ingredients in a bowl and mix together.
Tri-Tip and Shrimp
1 Tri-Tip Steak
½ lb 16/20 Jumbo Shrimp Deveined, Tail On
Extra Virgin Olive Oil
Your Preferred BBQ or Steak Rub
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the grill to 275 degrees and set up for indirect cooking.
Remove the tri-tip from the refrigerator 30 minutes prior to cooking. Trim any excess fat or silver skin.
Rub a small amount of extra virgin olive oil on all sides of the tri-tip and season all sides with salt, pepper and your preferred rub. Season the shrimp with extra virgin olive oil, salt and pepper.
Place the tri-tip on the grill’s top rack or away from the direct heat and cook until 115 degrees in the center. Remove and let rest for 15 minutes. Increase the temperature of the grill to 500 degrees.
Place the tri-tip over direct heat and char the steak to your desired temperature, 130 degrees for medium rare. Cover loosely with aluminum foil and rest for 10 minutes. Grill the shrimp and set aside.
Slice the tri-tip against the grain. Top with the grilled shrimp and chile-lime sauce.
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