Best Texas Tri Tip Recipes

TEXAS TRI-TIP

Texas Tri-Tip image

A juicy and tangy tri-tip recipe that has been used in my family for years.

Provided by CAL

Categories Everyday Cooking

Time 9h10m

Yield 32

Number Of Ingredients 11

Ingredients

2 (4 pound) beef tri-tip roasts, trimmed
1 cup dark lager (such as Shiner® Bock)
1 cup lemon juice
½ cup olive oil
½ cup white sugar
½ cup Worcestershire sauce
¼ cup ground black pepper
¼ cup garlic salt
¼ cup garlic powder
¼ cup onion powder
1 tablespoon cayenne pepper, or to taste

Steps:

Place tri-tips in one or two gallon-sized zip-top bags or in a large sealed container.
Whisk lager, lemon juice, olive oil, sugar, Worcestershire sauce, pepper, garlic salt, garlic powder, onion powder, and cayenne pepper together. Pour marinade over the tri-tips. Seal, squeezing out as much air as possible. Refrigerate, flipping once halfway, 8 hours to overnight.
Lightly oil the grate of an outdoor grill. Arrange coals or mesquite wood on one side of the grill and preheat to 375 degrees F (190 degrees C).
Remove tri-tips from the marinade and place directly over the wood or coals. Sear for 1 to 2 minutes per side. Move tri-tips to the opposite side of the grill, cover, and grill until desired doneness is reached, about 45 minutes for medium-rare.
Transfer to a cutting board, wrap in foil, and let rest for 10 to 15 minutes. Unwrap and slice across the grain.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 7.1 g, Cholesterol 105.6 mg, Fat 12.8 g, Fiber 0.4 g, Protein 30.9 g, SaturatedFat 3.9 g, Sodium 762.5 mg, Sugar 4.3 g

TEXAS STYLE CHILI

Texas Style Chili image

Provided by Food Network

Categories main-dish

Time 2h55m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1/4 cup rendered bacon grease or vegetable oil
3 pound tri-tip or boneless sirloin or chuck roast, cubed
1 large white onion, chopped
3 large jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large tomatoes, peeled, seeded, and chopped
1 (12-ounce) bottle Lone Star or Shiner Bock beer
2 ounces tequila
3 chipotle chiles in adobo, chopped
4 to 5 cups beef stock
1/4 cup to 6 tablespooons masa harina
Chopped fresh cilantro leaves, garnish
Finely chopped white onions, garnish
Sour cream, garnish
Fresh hot cornbread, accompaniment

Steps:

In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.