Tequila Tri-Tip
Slice thin and serve on small dinner roll sized buns with horseradish cream sauce for great tasting slidders. Fresh grown plum tomato slices and butter lettuce leaves are a nice touch.
Category : Wine Trail
Yield: 10 Servings or 25 Slidders
1/2 cup Fresh Lime Juice
1/2 cup Fresh Cilantro Chopped
1/2 cup Olive Oil
1/3 cup Soy Sauce
1/4 cup Tequila
7 Clove Garlic Finely Chopped
2 Teaspoons Lime Zest Green Part Only
2 Teaspoons Ground Cumin
2 Teaspoons Dried Oregano
1 Teaspoon Ground Black Pepper
2 Pounds Tri-Tip Roast Trimmed
Place lime juice, cilantro, olive oil, soy, tequila, garlic, lime peel, cumin, oregano and pepper in large zipper-style bag. Add meat and seal. Refrigerate at least 2 hours or overnight, turning bag occasionally.
Prepare barbecue (medium-high heat). Remove meat from marinade and discard marinade. Grill to desired degree of doneness, about 10-15 minutes per side for medium rare, to internal temperature of 140 degrees; cooking times vary. Transfer to cutting board and let stand 10 minutes before slicing diagonally across grain.
