Grilled Tri-Tip Roast with Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 beef tri-tip roast (2 to 2 1/2 lb.) |
1/4 cup reduced-sodium or regular soy sauce |
1/4 cup chopped fresh cilantro |
2 teaspoons liquid smoke (optional) |
2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano |
3 cloves garlic, minced |
1/2 teaspoon pepper |
cilantro sprigs |
Directions:
1. Trim and discard excess fat from beef. Cut 1-inch-long slits about 1/2 inch deep and about 1 inch apart over top and bottom of roast.
2. Mix soy sauce, chopped cilantro, liquid smoke, oregano, garlic, and pepper.
3. Set roast in a rimmed dish and spoon soy mixture into slits. Pour remaining mixture over meat.
4. Set roast on a grill above a solid bed of medium-hot coals or on a gas barbecue set on medium-high heat (you can hold your hand at grill level only 3 to 4 seconds). Cover gas grill. Cook roast, turning once, until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 25 minutes total for a 1 1/2- to 2-inch-thick piece.
5. Transfer meat to a board and let rest about 5 minutes. Cut across the grain in thin slices. Garnish with cilantro sprigs.
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