Looking to fire up the coals and create a grilled tri tip masterpiece? You’ve come to the right place. I purchased a two-pack of tri-tip roasts from Costco, paired with this marinade and they were fabulous! Tri-tip is great because it is relatively lean and yet you can still get a nice, moist finished product. In fact, this recipe was just the beginning of a Mother’s Day feast for my Mom and and my wife that consisted of hot roast beef sandwiches. By the way, they turned out great, due in part to this amazing roast.
- 0.5 cup fresh lime juice
- 0.5 cup olive oil
- 0.33 cup soy sauce
- 0.25 cup 1800 tequila
- 7 garlic cloves, obliterated with a fork
- 2 tsp lime zest
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp dried oregano
- 1 tsp black pepper
- 5 lb. tri-tip roast(s)
- Whisk together all ingredients except for the roast (duh) in a medium bowl. Using a small, sharp knife, pierce the roast all over. If you didn’t relieve all your tensions during the garlic preparation, now’s your chance!
- Stuff the roast(s) into a large ziplock freezer bag, trying to keep them as flat as possible. Pour the marinade into the bag and seal. Refrigerate for 29 hours. Well, okay, that’s how long I marinated it, but you can reduce that down to as low as 2 hours. But my advice is to marinade for as long as possible. Be sure to turn the bag over from time to time.
- Prepare your grill to a medium-high temperature. Remove the roast(s) from the marinade and place onto the hot grill. Discard marinade. Continue grilling for about 10 minutes per side with the lid closed; this will get you to about medium-rare, depending on the thickness of the roast. Remember that it will continue to cook for another 5-10 degrees in the next step.
- Remove roast(s) from the grill and place onto a large dish, roasting pan, or carving board. Cover lightly with foil and let stand for at least 10 minutes.
- Remove the tent and slice thinly against the grain. Serve over home-baked hoagie rolls (I cut them in half lengthwise, butter, and grill alongside the roast) and topped with sauteed mushrooms and beef gravy. OMG yum!