Tri-Tip Tacos with Chipotle Rub

I was at the grocer the other day and something caught my eye. They had some really amazing looking tri-tip roasts. The marbling was outstanding and I couldn't resist. I left without a game plan, but with an amazing looking roast - I figured something would come to me -

For you scoring at home, the trip tip is a triangular shaped cut from the bottom sirloin. It's number 3 on the cow spotter.

We had a little Saturday Final Four action slated for the afternoon / evening so I wanted to keep things  simple - how about some tacos? Sort of a carne asada thing. Look at the marbling on that guy - I'm still impressed!

Started by grilling some sweet onions and a few Anaheims - This would be part of the salsa or condiments for toppers.

 

Tossed him on  after being  rubbed down with chipotle, coriander, fennel seed, cumin seed, pepper corn, kosher salt, brown sugar and mustard seed. Check out those new cast iron grates for the Weber!  Pretty deluxe -  This slab o' beef was the perfect sacrifice for their maiden voyage - After setting up a '2 zone' fire, we first hit it on both sides over the hot zone to get a nice crust.  After establishing the crust, we moved it off the direct heat and let it go to until it reached 125 degrees.

 Beanie likes to help - She also likes to stick her tongue out at me when I try to take her picture.

 

 Slice it up - looking good in there! Some pico de gallo ready for the tacos.

And served with a little rice and brewskis just in time for the second game - not too shabby for a rainy Saturday!