Tri-Tip Tacos

Instructions

• Mix the ingredients for the rub together in a small bowl.
  Mix the ingredients for the rub together in a small bowl.
  Mix the ingredients for the rub together in a small bowl.
• Coat the tri-tip on all sides with the rub. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
  Coat the tri-tip on all sides with the rub. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
  Coat the tri-tip on all sides with the rub. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
• Prepare the grill for Direct High Heat cooking (500° to 550°F). Allow the grill to preheat for 15 minutes and brush the grill grates clean.
  Prepare the kettle for 2-zone cooking and fully open the top vents to maintain High Heat (500° to 550°F). Allow the grill to preheat for 15 minutes and brush the grill grates clean.
  Place the grill pan on one side of the grill. Set the grill to 550°F. Allow to preheat for 15 minutes and brush the grill grates clean.
• Whisk the sauce ingredients together in a small bowl and refrigerate until ready to use.
  Whisk the sauce ingredients together in a small bowl and refrigerate until ready to use.
  Whisk the sauce ingredients together in a small bowl and refrigerate until ready to use.
• Combine peppers and onion in a bowl and toss with oil.
  Combine peppers and onion in a bowl and toss with oil.
  Combine peppers and onion in a bowl and toss with oil.
• Place the tri-tip on the grill and cook, with the lid closed, for 10 to 12 minutes, flipping halfway through.
  Place the tri-tip on the grill directly over the coals and cook, with the lid closed, for 10 to 12 minutes, flipping halfway through.
  Place the tri-tip on the grill and cook, with the lid closed, for 10 to 12 minutes, flipping halfway through.
• Adjust the grill to Indirect Medium Heat, (375° to 425°F) and transfer the tri-tip to the section of the grates not over the lit burners. Continue cooking, with the lid closed, until the internal temperature reaches 114°F for medium rare, 10–12 more minutes.
  Transfer the tri-tip to the section of the grill not over the coals, and adjust the vents to cook at Medium Heat (375° to 425°F). Continue cooking, with the lid closed, until the internal temperature reaches 114°F for medium rare, 10–12 more minutes.
  Adjust the grill temperature to 400°F and transfer the tri-tip to the upper rack. Continue cooking, with the lid closed, until the internal temperature reaches 114°F for medium rare, 10–12 minutes more.
• As the tri-tip roasts on the indirect section, add the peppers and onions to the grilling basket and cook until tender, 8–10 minutes, stirring occasionally.
  As the tri-tip roasts on the indirect section, add the peppers and onions to the grilling basket and cook until tender, 8–10 minutes, stirring occasionally.
  As the tri-tip roasts on the top rack, add the peppers and onions to the grilling basket and cook until tender, 8–10 minutes, stirring occasionally.
• Remove the tri-tip from the grill, and rest at room temperature indoors for 20 minutes, allowing the temperature to increase to it’s final doneness, around 135°F for medium-rare.
  Remove the tri-tip from the grill, and rest at room temperature indoors for 20 minutes, allowing the temperature to increase to it’s final doneness, around 135°F for medium-rare.
  Remove the tri-tip from the grill, and rest at room temperature indoors for 20 minutes, allowing the temperature to increase to it’s final doneness, around 135°F for medium-rare.
• While the tri-tip rests, grill the tortillas for 1 to 2 minutes, flipping once.
  While the tri-tip rests, grill the tortillas for 1 to 2 minutes, flipping once.
  While the tri-tip rests, grill the tortillas for 1 to 2 minutes, flipping once.
• Cut the roast, across the grain, into thin slices, then cut the slices into bite size strips. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and cut perpendicular to them.
  Cut the roast, across the grain, into thin slices, then cut the slices into bite size strips. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and cut perpendicular to them.
  Cut the roast, across the grain, into thin slices, then cut the slices into bite size strips. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and cut perpendicular to them.
• Build the tacos by layering the adobo sauce on the tortilla first, followed by onions, peppers, tri-tip slices, smashed avocado, radishes, cilantro, and fresh lime.
  Build the tacos by layering the adobo sauce on the tortilla first, followed by onions, peppers, tri-tip slices, smashed avocado, radishes, cilantro, and fresh lime.
  Build the tacos by layering the adobo sauce on the tortilla first, followed by onions, peppers, tri-tip slices, smashed avocado, radishes, cilantro, and fresh lime.