I bought a tri-tip roast. Now what? (m)

If BBQ or grilling is an option then this is more than great!

GRILLED TRI-TIP ROAST WITH TEQUILA
MARINADE
AND CHERRY TOMATO RELISH


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.

Makes 8 servings.


Bon Appétit
June 2000

 
If it's small, and if it's not too cold to grill in Illinois >>>

I've bought tri-tips that are small triangular pieces a few pounds each for barbecuing. I've also seen huge masses of beef for sale called tri-tip that I wouldn't know what to do with.

As for the small ones, I just marinate in a plastic bag with Worchestershire for a few hours or overnight, brown on the hot side of the grill, (I use a Weber and put all the coals on one side) then move it off the coals, salt and pepper, and cover the grill so it will finish in indirect heat. Brush a little BBQ sauce on near the end (Ima Garten's BBQ sauce recipe is here somewhere.) It's a little chewy so slice it thinly against the grain. Serve with more BBQ sauce and perhaps rolls to make sandwiches.

 
Our favorite cut of meat!...

I haven't used their marinade and such but I cook it the way that Cooks Illustrated recommends - quickly and rare!

We have three marinates we use.

Put a heaping tablespoon of instant espresso powder in a ziplock bag with the roast. Pour in a dark stout beer (I like a local brew or Murphy's more than Guiness). Add a dash of worchestershire, kosher salt, cracked black pepper and a little chili powder or crushed red pepper flakes. Marinate. Dry off before you grill so you get a good crust. Depending on the thickness, grill no more than 5 minutes on each side. The ones I got lately are very thick so I have been butterfyling them. Let rest 5-10 minutes and cut thinly across the grain. Sever with wedges of lime to squeeze over. (My family didn't like lime but admit that it really makes a difference - just really makes the flavors jump!) Serve with a sour cream & horseradish sauce or blue cheese sauce.

Tequila-Chili-Lime - add about 1/4 cup of tequila (not necessary but nice, can substitute a nice Mexican beer or omit altoghter) to the roast in a bag. Add a generous coating of chili powder (about 3 tablespoons) and some cumin (about 1 teaspoon), and kosher salt. My husband can't stand garlic but some fresh garlic would be nice in this. Add juice of about 1/2 lime. Marinate at least a couple of hours. Grill as above.

Picanha - Brazilian roast like they serve in the Brazilian Churrascarias - crush about 3 to 4 cloves of garlic (yes we omit this) and mix with about 1/2 to 3/4 cup of coarse salt to make a paste and add a little olive oil if needed to make paste. Coat the roast thoroughly with the mixture. Place on a wire rack over a sheet pan. Let roast sit for at least 2 to 3 hours so that the salt pulls some of the moisture out of the roasts and concentrates the flavors. Scrape as much of the salt mixture off as you can. Rub with olive oil and additional garlic if desired. Grill on a hot grill - first side down until it's almost burnt and about 20 degrees under rare temp. Turn and cook on other side for a few more minutes. Remove, cover and let sit at least 5-10 minutes. Slice thinly across grain. Sometimes the crust will seam salty but it balances out. They typcially serve it with either a tomato & onion relish or a chimichurri type sauce that will help offset the salt so go light on the salt in the sauces.

 
Ten degrees this morning--no grilling yet!

However, that looks like a good option for summer. Incidently, this is a small tri tip roast.

Thanks much!

Amanda/Illinois

 
I think I like Luisa's recipe better than mine. You could broil the roast ...

to start, then finish in the oven, with any of these ideas.

 
up in "favorite recipes" go to stupidly simple and try the

roasted garlic and pineapple marinade for tri-tip. It is really great and I use it for other meats/seafood too.

 
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