Tri-Tip Fajitas are a delicious, quick, and festive meal. Start by grilling the Tri-Tip at the same time as the peppers for ease and then slice it thinly for incredible, tender, smoky, and savory steak fajitas. Requite this recipe a try next time you’re starving fajitas!
Recipe Highlights
- We follow our Grilled Tri-Tip recipe for widow live-fire savor to the meat.
- Tri-Tip makes a unconfined steak fajita ingredient considering it’s well marbled while still tender and cooks fast. It’s moreover a unconfined way to stretch your upkeep with this larger cut of beef. But you can substitute any steak cut.
- You can add any spare ingredients you like to the fajitas filling making this easy to modify and a unconfined leftover steak recipe.
I think it’s unscratched to say Tri-Tip is one of the most popular cuts of whinge we melt virtually our home and for catering events. It has surpassed brisket, beef ribs, ribeye, and NY-strip. It’s the most worldwide thing we make at events considering it’s tender, full of well-padded savor and cooks in less than 30 minutes. So if you are looking for a creative fajita recipe, consider grilling Tri-Tip as your protein of choice.
[feast_advanced_jump_to]Grilled Tri-Tip cooks long unbearable to requite you that incredible smoky savor from the soot but moreover remains tender, savory, and delicious. It’s moreover quick unbearable for a weeknight meal.
Now you can hands grill up a single Tri-Tip for the sole purpose of making these succulent and festive fajitas, which would be my choice. Or you can use any leftovers, considering Tri-Tip reheats like a charm.
Fajita Ingredients
Fajitas are traditionally made with a thin cut, like skirt steak, and grilled hot and fast without sitting in a marinade, but skirt steak isn’t unchangingly the weightier option when looking for thicker cuts of beef. Tri-Tip is an excellent alternative for fajitas.
- Tri-Tip: Tri-Tip is from the sirloin primal cut from whinge cattle and is uniquely marbled and tender at the same time. It’s shaped like a triangle considering it’s cut from three separate muscles. It’s a well-padded savor and is rhadamanthine increasingly worldwide to find from butchers throughout the world.
- Seasoning: We use good olive oil, and our savory beef seasoning for the beef. You can use any whinge seasoning you like, but try to stave anything with sugar. Or if you want simple try our SPG rub (salt, pepper, garlic).
- Flour Tortillas: For the archetype Tex-Mex experience, a good flour tortilla is important.
- Onion: We prefer red onion for the increasingly pronounced savor but yellow and sweet white onions work well too in the same portions.
- Peppers: Mixing green, red, and orange tintinnabulate peppers adds a sweet savor blend. For optional heat you can add jalapeños.
Related Article: Choice versus Prime – What’s the difference in steak quality when grilling or smoking meat?
Preparation
Trim off any glut fat and silver skin with a good filet knife.
Coat the Tri-Tip roast with olive oil and seasoning.
We moreover recommend prepping all the fajita ingredients prior to grilling. And then as the Tri-Tip grills melt the peppers and onions in a tint iron pan.
Grilling Tri-Tip
- Prepare the grill for two-zone grilling, targeting 450 degrees Fahrenheit in the cooking chamber. We recommend lump soot for the weightier flavor.
- Place the Tri-Tip on the grill grates over uncontrived heat and grill uncontrived for 5 minutes or until you see a nice husks form. Then flip and grill the other side for 5 spare minutes until a nice husks forms. Then move the Tri-Tip to indirect for spare 10 – 12 minutes or until the internal temperature reaches 130 degrees F.
- Remove when it reaches 130 (or your desired internal temperature) remove and let rest for 10 minutes. Then slice and serve with your fajitas.
Tools: We use the Thermoworks Thermapen One for weightier results as it reads the temperature instantly for no overcooked meat.
See our recipe for how to grill Tri-Tip in increasingly detail for reference.
Gas Grill Modification: If using a gas grill use the same method. Run two burners at medium temperature for the sear on both sides and then move the Tri-Tip to the indirect side to finish. You can moreover reduce the heat and alimony it uncontrived but you still run the risk of urgent the outside of the meat.
Slicing Tri-Tip
When slicing any steak you slice versus (or perpendicular) to the grains. Considering of Tri-Tip’s location on the sirloin it will have two directions. So cut the Tri-Tip in half and then slice versus the grains.
Sauté Onions and Peppers
Tools Recommended: Tint Iron skillets retain heat so well giving our onion and peppers the right sauté. We use a 10-inch Finex or Lodge Tint Iron Pan.
While the meat is resting or scrutinizingly done, you can prepare your veggies. Go with a rainbow of peppers (red, orange, yellow, or a mix) and an onion, cut into strips (though not too thin).
You can melt them inside on your stovetop, or outside on your grill if you have a durable pan like tint iron.
- Place large tint iron pan over medium heat with olive oil. Add onions and peppers and sauté for 10 minutes or until softened.
- If using your grill: Pre-warm the tint iron for 15 minutes over uncontrived heat then add the oil, onions, and peppers. Stir for 10 minutes or until soft.
Tip For Warming Up Tortillas
- Option One: Wrap the tortillas as a stack in aluminum foil, then add to the smoking to warm up. This is weightier if serving them quickly without smoking the meat.
- Option Two: Warm them over stove top over medium heat until slightly charred. Weightier if you have a gas stove. We do not recommend this with induction or electric stoves.
- Option Three: Wrap the tortilla stack in wet paper towels. Then microwave for one minute to steam. This is easiest for a crowd.
Tri-Tip Fajita Topping Ideas
Now that the Tri-Tip is sliced and the onions and peppers are softened it’s time to make the fajitas. In the warmed tortilla add the sliced Tri-Tip and some of the onion and pepper mix. From there it’s all well-nigh your favorite toppings including a list of our favorites.
- Sour cream
- Grilled lime
- Shredded cheese – Cheddar or Cotija are unconfined options.
- Guacamole – We love our smoked tomatillo and salary guacamole.
- Salsa – We have a unconfined blender salsa that is ready in minutes. Or go with a archetype fire roasted homemade salsa on the grill.
When your veggies are washed-up and your meat has rested and sliced all you have to do now is decide what to drink with dinner. Dilemmas, dilemmas.
Other Fajita Ideas
We moreover have an wondrous Tequila Marinated Flank Steak Fajita recipe as well as our Grilled Chicken Fajitas with a smoky chipotle marinade.
Sides
We love serving this with a vital rice or refried beans. A nice wastefulness to the rich steak is moreover our Black Bean Salad.
Wine Pairing for Tri-Tip Fajitas
We’ve got a range of flavors here from the tender smoky meat to the vibrant and slightly sweet peppers and onions, and the linty guacamole and fresh salsa. The meat isn’t the main savor we’re pairing with, but something that can stand up to all of these flavors in unison. I’m sticking with red here, though a fuller-bodied fruity rosé would be pretty superstitious also, expressly if it’s a warm and sunny day.
I like a medium to full-bodied fruity red, like Malbec for this. Though some other unconfined options would be Grenache, Carmenere, Merlot, or even Zinfandel. If you opt for something like a Cabernet Sauvignon make sure it’s not a rich or heavily tannic style. Those tannins would unpeace with all of the flavors here.
Explore wines from the Vindulge Wine Market.
This post was originally published in October of 2016 and updated to include increasingly recipe directions and details on the ingredients. Photos were moreover updated.
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically well-known cookbook, Fire Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a sublet just outside Portland.
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Easy Grilled Tri-Tip Fajitas Recipe
Equipment
Ingredients
For the Tri-Tip:
- 1 Tri-Tip whinge roast (about 2 lbs)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons beef seasoning
For the Fajitas:
- ½ cup sliced red onions (about ½ medium sized onion)
- ½ cup sliced untried peppers (about ½ large pepper)
- ½ cup sliced red tintinnabulate pepper (about ½ large pepper)
- ½ cup sliced orange tintinnabulate pepper (about ½ large pepper)
- ½ teaspoon beef seasoning
- grilled Tri-Tip, sliced into thin slices
- 8-12 small flour tortillas
- Additional Toppings: guacamole, salsa, sour cream, shredded cheese
Instructions
For the Tri-Tip:
- Prep: Prepare the grill for two zone grilling, targeting 450 degrees Fahrenheit in the cooking chamber. We recommend lump soot for the weightier flavor.
- Grill: Place the Tri-Tip on the grill grates over uncontrived heat and grill uncontrived for 5 minutes or until you see a nice husks form. Then flip and grill the other side for 5 spare minutes until a nice husks forms. Then move the Tri-Tip to indirect for spare 10 – 12 minutes or until the internal temperature reaches 130 degrees F.
- Rest: Remove and let rest for 10 minutes.
- Slice: Cut wideness the grains in thin strips for fajitas.
For the Fajitas:
- Heat up a heavy tint iron pan or skillet to med-high heat. Add a tablespoon of olive oil, and then add the peppers and onions. Toss them with your dry rub. Let them sear and melt until they uncork to soften (around 6-10 minutes, depending on your desired softness), while tossing them often.
- Heat up your tortillas.
- To serve, load up each tortilla with a couple slices of meat, then add your veggies and other toppings.
Notes
- Option One: Wrap the tortillas as a stack in aluminum foil, then add to the grill to warm up.
- Option Two: Warm them over stove top over medium heat until slightly charred. Weightier if you have a gas stove. We do not recommend this with induction or electric stoves.
- Option Three: Wrap the tortilla stack in wet paper towels. Then microwave for one minute to steam. This is easiest for a crowd.
Nutrition
The post Easy Grilled Tri-Tip Fajitas Recipe appeared first on Vindulge.
