GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE AND CHERRY TOMATO RELISH Recipe by Tom Shoppel.

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Great tri-tip recipe with relish - and if you don't have the time, it's pretty darn good without the relish too!

	American

• Current rating: 8.0
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Nutrition Facts

Amount Per Serving	%DV
Serving Size 318g
Recipe makes 8 servings
Calories 654
Calories from Fat 357	55%
Total Fat 39.98g	50%
Saturated Fat 9.99g	40%
Trans Fat 0.0g
Cholesterol 165mg	55%
Sodium 747mg	31%
Potassium 934mg	27%
Total Carbs 5.58g	1%
Dietary Fiber 0.8g	3%
Sugars 1.86g	1%
Protein 64.81g	104%

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Ingredients Convert Measures

• 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
• (Marinate the tri-tip for at least two hours. )
• CHERRY TOMATO RELISH
• Halved cherry tomatoes and diced green chilies make a chunky relish for
• the tri-tip.
• 1/4 cup balsamic vinegar
• 4 teaspoons chopped fresh oregano
• 3/4 cup olive oil
• 1/8 cup drained canned diced mild green chilies
• 4 green onions, finely chopped
• 4 cups halved cherry tomatoes

Directions

1. Whisk first 10 ingredients in medium bowl. Using small sharp knife,
2. pierce meat all over. Place meat in large resealable plastic bag; add
3. marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning
4. plastic bag occasionally. Prepare barbecue (medium-high heat). Remove meat
5. from marinade. Discard marinade. Grill meat to desired doneness, about
6. 10 minutes per side for medium-rare. Transfer to cutting board. Tent
7. with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat
8. with Cherry Tomato Relish.
9. Relish Instructions:
10. Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in
11. oil. Mix in green chilies and green onions. (Can be made 6 hours ahead.
12. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper.

Menus and Pairings

Goes Well With: Grilled Vegetables

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