Best Hawaiian Tri Tip Steak With Avocado Chili Relish Recipes

DELICIOUS GRILLED TRI-TIP WITH AVOCADO RELISH

Steps:

• Combine all the Spice Blend ingredients together in a bowl, mix to a uniform blend comes together.
• Coat the steak fully with the blend, refrigerate covered for a minimum of 1 hour, this can be done a day in advance, store refrigerated in an airtight container.
• Heat a grill pan or grill to medium high heat. If using a grill pan also heat an oven to 350℉.
• Combine all ingredients for the relish, except the avocado, together in a bowl until incorporated.
• This can be done a few hours in advance as well, even a day or two ahead, if you leave out the fresh herbs, and store airtight in the refrigerator. Pull out an hour ahead of use if you make this ahead.
• Add the avocado just before you're ready to serve.
• Rub the oil on the steak just before cooking.
• Place the steak on the grill or pan, cook for 30 seconds, then turn 45 degrees, cook another 30 seconds. Flip the steak and repeat cooking this side the same as the other. If you're using a pan, move it to the oven and cook until desired doneness.
• If using a grill, turn the heat down to medium, medium low, cover the grill and cook to desired temperature.
• When steak is done, allow to rest for 5 minutes before slicing.
• Slice and plate steak, topping with the finished relish, serve and enjoy!

NEW MEXICO CHILE-RUBBED TRI-TIP WITH CHARRED GREEN ONION AND AVOCADO SALSA

Steps:

• For the dry rub: Add the dried chiles, brown sugar, salt, pepper and cumin to a bowl and mix well.
• Cover the tri-tip generously with the spice mix on all sides. Wrap the tri-tip in plastic wrap and let sit in the fridge for 3 hours or up to 2 days. Prior to cooking, remove the meat from the fridge and let come to room temperature, approximately 1 hour.
• Preheat a smoker (or the oven) to 225 degrees F.
• Add the tri-tip and cook until the internal temperature reaches 130 degrees F, 60 minutes to 1 hour 30 minutes.
• For the charred green onion and avocado salsa: Preheat the grill to medium-high heat.
• Toss the chiles and green onions with the oil and sprinkle with kosher salt. Place on the grill and cook until charred, 6 to 8 minutes. (Leave the grill on.)
• Add the charred onions to a food processor. Set the chiles aside until cool enough to handle, then stem, seed and chop. To the food processor, add the cilantro, parsley, juice from 1/2 lime and 1 tablespoon kosher salt and puree, slowly streaming in the olive oil until combined. Transfer to a medium bowl. Add the avocados and chopped green chiles and gently fold in. Adjust seasoning with the remaining lime juice and salt.
• Remove the tri-tip from the smoker and add to the grill. Cook on both sides to get a crisp exterior, about 4 minutes per side. Let rest 10 minutes, then slice against the grain and on the bias. Sprinkle with flakey salt and serve with the charred green onion and avocado salsa on the side.

HAWAIIAN TRI TIP STEAK

Steps:

• Marinate meat in above ingredients for 30 to 45 minutes. Pan fry above onion mixture in a wok until done. Grill marinated tri tip until desired doneness. Serve tri tip over a bed of mashed potatoes. Garnish with vegetable stir-fry.

HAWAIIAN PULEHU TRI-TIP STEAK

Steps:

• 1. Light your charcoal.
• 2. Rub salt, garlic , pepper, and sugar into the meat and let sit 30 minutes.
• 3. Pulehu in Hawaiian means "to broil on hot embers" and that's what you do, turning the meat every 4 minutes.
• 4. Total cooking time is about 10-15 minutes, depending upon the thickness of the cut.

HAWAIIAN PULEHU TRI-TIP STEAK

Steps:

• Light your charcoal.
• Rub salt, garlic , pepper, and sugar into the meat and let sit 30 minutes.
• Pulehu in Hawaiian means "to broil on hot embers" and that's what you do, turning the meat every 4 minutes.
• Total cooking time is about 10-15 minutes, depending upon the thickness of the cut.

AVOCADO RELISH

Steps:

• In small bowl, combine avocado and lime juice; set aside.
• In a separate bowl, combine remaining ingredients, mix well and carefully fold into avocado mixture.
• Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
• Just before serving, stir well.
• A nice addition to broiled chicken or fish.

LOBSTER MANGO AVOCADO SALAD RECIPE

Steps:

• In a bowl combine all ingredients except dressing, folding gently. Place lobster mixture on top of salad greens and dress with a drizzle of dressing. Dressing: juice of 1 lime, 1/4 c lemon olive oil, 1/2 mango diced, dash of cinnamon and cayenne, salt to taste. Add all ingredients except oil to food processor and blend until combined. slowly add oil until incorporated. Pour over salad greens.

HAWAIIAN TRI TIP ROAST

Steps:

• Marinate tri tip roast in above ingredients for 30 to 45 minutes.
• Grill marinated tri tip to desired doneness.

HAWAIIAN TRI-TIP STEAK WITH AVOCADO-CHILI RELISH RECIPE

Steps:

• To make the steak marinade: Mix all of the ingredients together and whisk to emulsify. Immerse the roast into the mixture and marinate overnight in the refrigerator in a ziplock top bag. Drain steak. Grill steaks to your liking (130 degrees for medium). When finished, let steak rest for at least 5 minutes before carving. Serve with Avocado-Chili Relish To make the Relish: Gently toss all of the ingredients together and let it sit a minimum of one hour.