Southwestern Tri-Tip Steaks

Loaded with cilantro and lime, this tri-tip steak is marinated in beer, wine and spices. The recipe as it stands produces a pretty mild result. Choose a dark beer for a richer flavor and, to increase the heat level, add more red pepper flakes or toss in a chopped up jalapeno pepper. (The seeds and membranes hold the most heat in a pepper, so you can further adjust heat levels that way.)

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1  lb tri-tip steak
• 2  cups red wine
• 1 (12 ounce) can beer
• 1  small red onion, sliced
• 6 -8  limes, juice of
• 1⁄4 cup fresh cilantro, chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon red pepper flakes
• 1⁄4 teaspoon ground cumin

Directions

1. Mix together all ingredients except steaks and place steaks in a large baking dish or zip-lock bag. Pour the marinade over the steaks and chill in the fridge for several (up to 24) hours.
2. Bring steaks to room temperature (about 30 minutes) and preheat grill.
3. Grill for 8 to 10 minutes or until they reach desired doneness, then let steaks rest, covered with foil, for 5 minutes to redistribute juices.
4. Slice thinly against the grain and serve.