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

Ingredients

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.

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