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SERVES 4–6
INGREDIENTS
2 lb. whole tri-tip steak
Kosher salt and freshly ground black pepper, to taste
⅓ cup olive oil
¼ cup rosemary leaves
6 cloves garlic, mashed into a paste
2 large poblano chiles
1 large yellow onion, roughly chopped
1 tsp. dark chile powder
1 tsp. ground cumin
Warm corn tortillas, for serving
Tomato salsa, for serving (optional)
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1st Keep
 Patrice_Sartor
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