Tri-tip marinated in olive oil, Calabrian chilis, fresh garlic, and lime juice for several hours. Taken out of the marinade and rubbed with coffee garlic BBQ rub. Grilled on high heat with a Meater probe until it hit 120F internal and then pulled, rested until 130F and sliced. Flour tortillas grilled with cheese on them until slightly crispy. Served with homemade guac, red onion, and cilantro.
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Tri-tip marinated in olive oil, Calabrian chilis, fresh garlic, and lime juice for several hours. Taken out of the marinade and rubbed with coffee garlic BBQ rub. Grilled on high heat with a Meater probe until it hit 120F internal and then pulled, rested until 130F and sliced. Flour tortillas grilled with cheese on them until slightly crispy. Served with homemade guac, red onion, and cilantro.