Grilled Tri-Tip Roast with Tequila Marinade and Cherry Tomato Relish

Cook’s Note:  I made this for Mark and Tony, Anthony and Barbara.  It was easy (the marinade takes a bit of chopping time though), and really delicious.  I changed proportions in the chiles and vinegar and oil in the relish though.  The original recipe calls for 1/8 c. of chiles, but I couldn’t really taste them, so I increased those.  I also changed the oil and vinegar proportions.  The original recipe called for 1/4 cup balsamic and 3/4 cup olive oil, but I think if you use a really good balsamic vinegar, you can use less oil.  The adjustments I made are reflected in the recipes below.

Marinate the tri-tip for at least 2 hours and up to 24 hours.

1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed
Cherry Tomato Relish (recipe below)

Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally. Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
Makes 8 servings.

Leave A Comment