Grilling with Styles: SW Tri-Tip wrap w/ an Ancho Chili Aioli - San Diego, California News Station - KFMB Channel 8 -

Grilling with Styles: SW Tri-Tip wrap w/ an Ancho Chili Aioli

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2-3 pound Tri-tip
3 tablespoons olive oil
Package of large tortillas or wrap bread


1 cup mayonnaise
1/4 cup sliced chives
1 tablespoon ancho chili powder

Dry Rub

3 tablespoons paprika
2 tablespoons ancho chili powder
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon kosher salt
1 tablespoon black pepper


Combine dry ingredients in a bowl and set aside. Rub Tri-tip with oil and then sprinkle heavily with rub, let stand for 20-30 minutes. Over medium high heat sear the meat on all sides, move to an indirect or lower heat and grill to your desired temperature. It will take about 10-12 minutes to get to medium rare, remove Tri-tip and let rest 5-10 minutes before slicing.

For Aioli combine all ingredients and place in the refrigerator.

To make wrap, warm your bread/tortilla first, put an even thin coat of the Aioli and then the thinly sliced Tri-tip. You can put anything else you might put on a sandwich, cheese, grilled peppers or onions; it's pretty much wide open. Go ahead and roll you wrap and slice on an angle and serve.

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