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.
Servings: 8
Calories: 601kcal
Ingredients
- 0.5 cup lime juice
- 2 tsp lime zest
- 0.5 cup olive oil
- 0.33 cup soy sauce
- 0.25 cup tequila Reposado 1800 FTW
- 7 cloves garlic minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp oregano
- 1 tsp black pepper
- 5 lbs tri-tip roast
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 foil tent and slice thinly against the grain. Serve (perhaps on home baked hoagie rolls?). Yum!
Nutrition
Calories: 601kcal | Carbohydrates: 4g | Protein: 60g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 184mg | Sodium: 687mg | Potassium: 984mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 24IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 5mg
