Tri-tip tacos

Tri-tip (bottom sirloin) is a flavorful piece of beef that really benefits from sous vide cooking. Turning them into tacos is a nice alternative to skirt steak and the topping choices are endless.

Author

Christian Arfsten

Just a husband and father of 3 who likes to cook. Follow my culinary adventures at @ArfCooks on Instagram

Prep Time: 00:00

Recipe Time: 05:00

Temperature : 135F / 57.2C

Ingredients

• Tri-tip steak
• Tortillas
• Red onion
• Cotija cheese
• Kosher salt
• Chili powder
• Ancho chili powder
• Cumin
• Tubinado sugar
• Garlic powder
• Cayenne pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
2. Make run by combining: 1 TBL chili powder 1 TBL ancho chili powder 1 TBL cumin 1/2 TBL garlic powder 1 TSP Turbinado sugar 1 TSP cayenne pepper
3. Liberally season tri-tip with kosher salt followed by rub. Vacuum seal or displacement method seal in freezer bag. Place in bath for 5 hours.
4. Extract tri-tip from water bath and remove from bag. Place on cooling rack to dry

Grill Or Stovetop

1. Extract tri-tip from water bath and remove from bag. Place on cooling rack to dry. Pat dry with paper towels if needed. Lightly reseason with kosher salt and rub.
2. Heat cast iron on grill to stovetop on very high heat
3. Coat tri-tip with melted butter and sear for 30 seconds on each side. If desired crust is not formed, repeat for another 30 seconds on each side.
4. IMPORTANT - slice tri-tip against the grain. The grain does not run the same direction for the entire piece of meat.
5. After slicing, assemble and enjoy. Toppings are pretty endless; cheese, hot sauce, radish, cilantro. Pretty much anything you can think of.