Hatch Green Chile Honey Tri-Tip | Fire Grilled to Perfection
Two delicious try tips roasts, submerged in a mix of honey and Hatch Green Chile seasoning for 5 days, then grilled to perfection on an Argentine Brasero Grill. These Hatch Green Chile Honey Tri Tip roasts is a dish you need to try!
Things to know:
What’s so special about Hatch green chiles?
Hatch chiles are special due to their exclusive origins in New Mexico’s Hatch Valley, giving them a unique, earthy, smoky-sweet flavor from rich soil and terroir, a short but celebrated seasonal harvest (August/September), and a beloved roasting tradition that adds depth, making them a distinct culinary treasure, much like Champagne from its region.
Is Hatch chile hotter than jalapeño?
Hatch chiles have a wider, more variable heat range (1,000–8,000+ SHU) than jalapeños (2,500–8,000 SHU), meaning some Hatches are milder and some are hotter, but on average, they are comparable, with many common Hatch varieties falling below the typical jalapeño’s starting heat. Jalapeños offer consistent, bright heat, while Hatches (from Hatch, NM) are known for their earthy, smoky flavor, with heat depending on the specific variety (like Big Jim vs. Sandia) and harvest time.
What is a trip tip?
Tri-tip is a triangular cut of beef from the bottom sirloin, known for its rich, beefy flavor and tender texture when cooked properly, often associated with Santa Maria-style barbecue. It’s lean yet juicy and can be grilled, roasted, or smoked, but it’s crucial to slice it thinly against the grain after resting to ensure tenderness.
Is tri-tip a good cut of meat?
Yes, tri-tip steak is considered very good, offering a rich, beefy flavor and good tenderness, balancing lean steak with some marbling, making it great for grilling or smoking, especially when cooked to medium-rare and sliced against the grain for maximum flavor and texture.
Why marinate beef in honey?
Marinating beef in honey adds a deep, caramelised crust, balancing sweetness with savory flavors. Popular methods range from short-term marinades (soy sauce, garlic, 1-hour to overnight) to a 7-day, salt-cured “honey-aged” technique that enhances tenderness. Because honey burns easily, use lower, indirect heat or quick searing.
Ingredients
1 gallon of raw honey
3.3 oz bottle Hatch Green Chile flakes (we used Flatiron Pepper Co – Hatch Valley Green Premium Green Chile Flakes. Hatch Green Chile – Jalapeno – Habanero)
2 2-3 lb tri tip roasts
1. Five days before grilling, mix together the honey and chile flakes together and submerge the tri tip roasts. Chuck your container in the fridge.
2. After 5 days, remove the trim tip roasts and season with your favorite rub.
3. Set your grill up for grilling. You want to have the grilling surface to a heat level where you can hold your hand there for 8-10 seconds before you have to remove it. You do not want the meat directly above the fire, unless you have an Argentine grill like ours, as the honey on the surface of the roasts will burn easily.
4. Cook the roasts to an internal temperature of 125F, then loosely tent with foil and allow to rest for at least 10 minutes. If you do intend to sear the roasts for a delicious crispy crust, you will have to constantly monitor it and flip frequently to prevent burning.
5. After the rest, thinly slice your roasts against the grain, serve and ENJOY!
Equipment used:
Sunterra Argentine Brasero Grill
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