Plan ahead to marinate your tri-tip roast at least two hours before grilling time. The marinade contains tequila, sesame oil, mustard, balsamic vinegar, and garlic for optimum flavor.
Prep Time: 2 hours, 10 minutes
Cook Time: 30 minutes
Total Time: 2 hours, 40 minutes
Ingredients:
- 3 to 4 pounds beef tri-tip with most fat trimmed off (a little on the bottom side is good)
- 3 Tbsp tequila
- 2 Tbsp sesame oil
- 2 Tbsp Dijon mustard
- 1 Tbsp balsamic vinegar
- 2 cloves minced garlic
- 1 tsp salt
- 1 tsp black pepper
Preparation:
Mix tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.
Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly - close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher.' If no flare-ups occur, then enjoy the beer yourself! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F. for medium. Slice thin and enjoy with a fine Cabernet Sauvignon.
Yield: 6 to 8 servings
Source: Steve Condon of KPBS
Reprinted with permission.
Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly - close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher.' If no flare-ups occur, then enjoy the beer yourself! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F. for medium. Slice thin and enjoy with a fine Cabernet Sauvignon.
Yield: 6 to 8 servings
Source: Steve Condon of KPBS
Reprinted with permission.
