Tri-tip tacos
Just a husband and father of 3 who likes to cook. Follow my culinary adventures at @ArfCooks on Instagram
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Pro-level cooking techniques made simple.
Ingredients for 4
Tri-tip steak
Tortillas
Red onion
Cotija cheese
Kosher salt
Chili powder
Ancho chili powder
Cumin
Tubinado sugar
Garlic powder
Cayenne pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
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Step 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
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Step 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.
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Step 4
Extract tri-tip from water bath and remove from bag. Place on cooling rack to dry
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Grill Or Stovetop
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Step 0
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.
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Step 1
Heat cast iron on grill to stovetop on very high heat
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Step 2
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.
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Step 3
IMPORTANT - slice tri-tip against the grain. The grain does not run the same direction for the entire piece of meat.
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Step 4
After slicing, assemble and enjoy. Toppings are pretty endless; cheese, hot sauce, radish, cilantro. Pretty much anything you can think of.