East meets West in this fusion of Vietnamese-style lettuce wraps and tacos
cup packed brown sugar
cup soy sauce
cup extra-virgin olive oil
tablespoon dry mustard
tablespoons Worcestershire sauce
8 garlic cloves
, minced (about ½ cup), divided
fresh Serrano chile peppers
, (or 2 Melissa's Hatch Chiles
) stems and seeds removed, finely diced (about 3 tablespoons), divided
cups lime juice, divided (about 8 limes)
1½ pounds beef tri-tip
cups fresh cilantro
green onions, trimmed and sliced
4 Roma tomatoes
1 red onion
, sliced (about 1 cup)
8 butter lettuce leaves
or Kool Cabbage leaves
cups shredded cheddar cheese (about 8 ounces, optional)
In a bowl, whisk together brown sugar, soy sauce, oil, mustard, Worcestershire sauce, half of garlic, half of chile, and 1 cup juice. In a large zip-top plastic bag, combine beef and brown sugar mixture. Seal bag; turn bag several times to mix well and coat beef. Refrigerate 8 hours or overnight.
Preheat grill to medium-high heat. Oil grill rack. Remove beef from zip-top plastic bag; discard marinade. Place beef on grill rack; grill until both sides are marked, about 3 to 5 minutes per side. Turn off all but one burner; move beef to cool side of grill rack and partially cover. Grill until desired doneness (125°F for rare, 135°F for medium, or 145°F for well done), about 15 to 25 minutes. Let meat rest 15 minutes. Slice thinly against the grain.
In a bowl, combine remaining half of garlic, remaining half of chile, remaining ¼ cup juice, cilantro, green onions, tomato, and onion.
Top lettuce leaves evenly with beef and chile mixture. Sprinkle evenly with cheese, if desired. Serve.
Simple Swap: Tri-tip comes from the bottom side of the sirloin and can sometimes be hard to find; you can easily substitute beef tenderloin.
Prep Time: 35 min. / Total Time: 8 hr. 40 min.
Recipe from The Great Pepper Cookbook
Serves: 8 (about 1¼ cups)