Careme

Ingredients

• Choice Tri-Tip Beef Steaks (About 2 per Pack)

  12 ounces $11.99
• Fresh Poblano Peppers

  2 medium peppers $3.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Fresh Organic Limes - Each

  1 lime $1.29
• Organic Cilantro

  1/4 bunch $1.69
• Achiote paste

  1 tablespoon
• Garlic

  1 clove, grated
• Honey

  1 teaspoon
• Olive oil

  2 tablespoons, divided
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Husk the corn, halve and seed the poblanos, slice the onion into thick rounds, chop the cilantro, and cut the lime in half.
2. Mix the achiote paste, garlic, honey, juice from half the lime, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Coat the tri-tip steaks with the mixture and marinate at room temperature for 10 minutes while the grill heats.
3. Brush the corn, poblanos, and onion with the remaining olive oil and season with the remaining salt. Grill the corn and onion for 8–10 minutes and the poblanos for 6–8 minutes, turning until tender and attractively charred.
4. Transfer the vegetables to a cutting board. Grill the steaks for 4–6 minutes per side, depending on thickness, until the center reaches 140°F; move them to a plate and rest for 5 minutes so they reach a safe 145°F.
5. Slice the corn kernels from the cobs, cut the poblanos into strips, and chop the grilled onion. Toss them with the cilantro and juice from the remaining lime half; taste and adjust the salt.
6. Slice the rested tri-tip thinly across the grain, then plate it over the warm poblano-corn mixture and spoon the resting juices over the top.