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Grilled Tri Tip Roast With Tequila Marinade

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.

Sliced Tri-Tip Roast
The camera makes them look redder than they are

Ingredients

  • 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)

Instructions

  • 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!

 

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