Ingredients

• 2 canned chipotle chiles in adobo
• 4 cloves garlic
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 cup olive oil
• 1/4 cup fresh lime juice
• 1/2 cup good red wine, preferably Spanish Rioja
• 3 (3-pound) tri-tip steaks
• Baguettes, for serving
• Santa Fe Aioli, recipe follows
• 4 canned chipotle chiles in adobo
• 1/2 cup peanut oil
• 1/2 cup honey
• 4 tablespoons balsamic vinegar
• 4 tablespoons brown mustard
• 1 cup fresh lime juice
• 4 cloves garlic
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1/2 cup chopped fresh cilantro leaves, optional

Instructions

1. Combine chiles, garlic, cilantro, olive oil, lime juice, and red wine in a large bowl. Mix well and divide among 3 large resealable bags. Add 1 steak to each bag and refrigerate for 6 to 8 hours. Heat grill to medium-high and grill steaks for about 10 to 15 minutes on each side, turning halfway through to achieve cross-hatch marks. Remove from grill, tent with foil, and let rest for 15 minutes. Carve into slices with a sharp knife and serve on baguettes with the Santa Fe Aioli.
2. Combine all ingredients, except cilantro, in a food processor and pulse until aioli is thick and creamy. If you like cilantro, fold it in at the end.