Santa Clara University

Grilled Tri-Tip Roast with Tequila Marinade and Cherry Tomato Relish

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 2lb beef loin tri-tip roasts, trimmed

Directions:

1. Whisk first ten ingredients in medium bowl.
2. Using small sharp knife, pierce meat all over.
3. Place meat in large resealable plastic bag, add marinade. Seal bag and refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
4. Remove meat from marinade. Discard marinade.
5. Grill meat to desired doneness, about 10 minutes each side for medium-rare. Transfer to cutting board, tent with foil and let stand about 10 minutes.
6. Cut diagonally across grain and serve wtih Cherry Tomato Relish.

Makes 8 servings.

Cherry Tomato Relish

Ingredients:

1/4 cup balsamic vinegar
4 teaspoons chopped fresh oregano
3/4 cup olive oil
1/8 cup drained, canned and diced mild green chilis
4 green onions, finely chopped
4 cups halved cherry tomatoes

Directions:

1. Whisk vinegar and oregano in medium bowl to blend.
2. Gradually whisk in oil.
3. Mix in green chilis and green onions, (can be made 6 hours ahead. Cover and chill).
4. Add tomatoes, toss to coat. Season with salt and pepper.