Grilled Tri-Tip Tacos with Cilantro Chimichurri Sauce & Pico de Gallo

Grilled Tri-Tip Tacos with Cilantro Chimichurri Sauce & Pico de Gallo

1 Perfectly grilled Tri-Tip

Taco seasoning:

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

Ground cayenne pepper, to taste

2 chipotle peppers from the can in adobo sauce, chopped

Kosher salt and fresh-ground pepper, to taste

Chicken stock or water

Cilantro Chimichurri Sauce:

1bunch Cilantro (stems OK)

1bunch flat-leaf parsley (stems OK)

Juice of 2 limes

1/2 cup olive oil

¼ cup chopped onion

2 garlic cloves

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon kosher salt

1 jalapeno, chopped

Pico de Gallo:

4-6 Roma tomatoes, chopped

1 small red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano Chile, finely minced

1 teaspoon ground cumin

Torn handful fresh cilantro leaves, chopped

3 garlic cloves, minced

Juice from 2 limes

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

Tortillas, slightly charred over a gas flame or on a grill

Garnish Ideas:

Lime wedges, avocado slices, cabbage slaw, crumbed queso fresco or cotija cheese, Tapatio hot sauce, Sriracha, sour cream, guacamole, cilantro.

For the Tri-Tip: Slice the grilled tri-tip against the grain into strips or cut into small cubes. Heat a large skillet with a couple of tablespoons of vegetable oil. Add the cut meat to the skillet along with the taco seasoning. Warm the meat through adding chicken stock or water as needed for the consistency you want. Reduce the heat to a simmer and simmer for 30 minutes or until the meat is

tender.

For the Chimichurri: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are ok) and parsley (stems are ok), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.

For the Pico: Finely dice tomato, onion, jalapeño, cumin and cilantro. Season with salt, pepper and lime. I like to add a dash or two of Tapatio. Place all in a bowl, mix and let sit in the fridge for 30 minutes.

Assemble the tacos with the meat, Pico, chimichurri and any toppings you like. Enjoy!