luisa_calif
Well-known member
Marinate the tri-tip for at least two 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
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
Halved cherry tomatoes and diced green chilies make a chunky relish for the tri-tip.
1/4 cup balsamic vinegar
4 tsp chopped fresh oregano
3/4 cup olive oil (I used a bit less)
1/8 cup drained canned diced mild green chilies
4 green onions, finely chopped
4 cups halved cherry tomatoes
Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper. Makes 8 servings.
Source: 6/00 Bon Appetit
Pat’s notes: very good meat flavor. Cherry tomato relish was good also but pico de gallo works well too. The suggested spicy coleslaw with cumin-lime dressing was a disappointment. The dressing lacked something.
Makes 8 servings.
Bon Appétit
June 2000
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
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
Halved cherry tomatoes and diced green chilies make a chunky relish for the tri-tip.
1/4 cup balsamic vinegar
4 tsp chopped fresh oregano
3/4 cup olive oil (I used a bit less)
1/8 cup drained canned diced mild green chilies
4 green onions, finely chopped
4 cups halved cherry tomatoes
Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper. Makes 8 servings.
Source: 6/00 Bon Appetit
Pat’s notes: very good meat flavor. Cherry tomato relish was good also but pico de gallo works well too. The suggested spicy coleslaw with cumin-lime dressing was a disappointment. The dressing lacked something.
Makes 8 servings.
Bon Appétit
June 2000
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