Smoked Texmex Tri-Tip Steak

texmex tri-tip

The tri-tip is one of my favorite steaks in the world. It has everything that I'm looking for in a good cut of beef: fatcap, marbling and a super positive price compared to the populair picanha. It’s diverse and easy to cook.
Today I'm showing you the Tex Mex BBQ version of my favorite steak, which is the Tri Tip.

Prep Time 20 mins
Cook Time 1 hr
Resting time 10 mins
Course Classic BBQ, South American, Steak, Texmex
Cuisine American, Mexican, Texas BBQ, Texmex
Servings 4
Calories 547 kcal

Ingredients
 

  • 1000 grams tri-tip
  • 1 tsp fleur de sel sea salt

Tex Mex Seasoning

  • 2 tbsp sea salt
  • ½ tbsp black pepper
  • 1 tbsp paprika powder
  • 1 tbsp onion powder
  • ½ tbsp garlic powder
  • ½ tbsp cumin powder
  • 1 tbsp fresh cilantro chopped fine
  • 2 chipotle peppers blended

Tex-Mex Sauce

  • 2 chipotle peppers chopped fine
  • 1 red onion diced
  • 3 tbsp olive oil
  • 2 tbsp Tex Mex Seasoning
  • 400 ml tomato pulp

Tex Mex Bowl

  • tortilla chips
  • rice
  • Pickled jalapenos
  • grated cheese
  • brown beans

Instructions
 

  • Preperations is key in mexican style food so we are going to mix that Tex-Mex Seasoning before i'm even looking at that tri-tip.
  • Chop some cilantro and emove the cap of 2 peppers,grind them down in a blender.
  • Add the last 2 ingredients to the spice mix and mix it one more time.

Tri Tip

  • Checkout the fatcap of the tri tip and slightly carve into the fat cap. Rotate the knife 90 degrees and do it again.
  • Rub the meat side of the tri-tip with some olive oil and season the tri-tip's meatside with the seasoning. Don't season the fatcap.
  • Season the fatcap with salt. If you bend the tri-tip a little bit you can get more salt in between.

BBQ Setup

  • Fire up the burnhard pelletsmoker and set the temperature at 140 degrees celcius.
  • Stick in a thermometer to keep accurate track of the temperature.
  • Place the tri-tip in the center with the thickest part of the meat towards the heatsource. That in my case on the left side where the dispenser sits. Keep the fatcap pointing down. That will help preventing the meat from drying out.
  • Let it smoke untill you reach a temperature of 54 degrees celcius.

Tex-Mex Sauce

  • In the meantime this is a great opportunity to flip a Tex Mex sauce so we will start by heating up a cast iron skillet.
  • Dice up a white onion and 2 chipotle peppers with the stems off. You can leave the seeds in like i did or leave them out if you don't like that kind of heat.
  • Put in 3 tbsp of olive oil in the pan.
  • Fry the chipotle peppers and let them release there aroma.
  • Add the onion as well and let them fry together for a while.
  • Add 2 tbsp of our homemade Tex Mex Seasoning ( you better have some left! )
  • Mix it in with some tomato pulp and turn down the heat a bit.
  • Let it simmer for 10 minutes with the lit on.

Tex Mex Bowl

  • Prepare around 300 grams of white rice and place it on top of a filled bowl with tortilla chips.
  • Now this is all optional ofcourse but i like to add some pickled jalapenos some beans and then cover that with our beautifull sauce.
  • Finnish off with some fresh chopped cilantro and some graded cheese.
  • Slice the tri-tip in 3 different directions like i did in the video.
  • Place some slices of steak on top of the bowl and your movie/diner night can begin!

Video

Nutrition

Calories: 547kcalCarbohydrates: 9gProtein: 53gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gCholesterol: 165mgSodium: 4454mgPotassium: 928mgFiber: 3gSugar: 3gVitamin A: 1646IUVitamin C: 3mgCalcium: 94mgIron: 5mg
Keyword Roast, Smoked, Steak, Tri-tip
Tried this recipe?Let us know how it was!

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