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Grilled Tri-tip with Cuban Mojo Sauce Recipe

Grilled Tri-tip with Cuban Mojo Sauce Recipe

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Ingredients

Count

Nutrition

2205

Calories

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Ingredients:

Serving

1 beef tri-tip (2 to 2 1/2 lbs.)
1/4 cup plus 1 tbsp. olive oil, divided
2 tsp ground toasted cumin seeds, divided
1 tsp dried oregano
about 1 3/4 tsp. salt, divided
about 1 tsp. freshly ground black pepper, divided
1/3 cup fresh lime juice
1/3 cup fresh orange juice
1 tsp minced fresh oregano
2 tbsp minced garlic

Directions:

Rinse and dry tri-tip. Rub with 1 tbsp. olive oil. Whisk together 1 tsp. cumin, dried oregano, 1 1/4 tsp. salt, and 1/2 tsp. pepper; massage into tri-tip. Let sit 30 minutes.
Make sauce: In a blender, whirl juices with remaining cumin, the fresh oregano, the garlic, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining olive oil. Season to taste with additional salt and pepper.
Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds), leaving a cleared area if using charcoal. Grill tri-tip, turning to brown evenly and, on charcoal, moving it to wherever heat is medium (see Our Live-Fire Grilling Secrets, below), until a thermometer inserted in center reads 125° to 130° for medium-rare, 25 to 30 minutes. Let meat rest 15 minutes, then cut across the grain into thin, slanting slices. Serve with sauce.
Our Live-Fire Grilling Secrets: Gas is no big deal, because the heat stays steady. Charcoal or hardwood is a different game. Here are a few hints for staying on top of yours.
Keep the Firegrate Ash-free. A big pileup blocks the airflow, choking the fire so it can't burn.
Get to Know Your Coals and How They Burn. Start by following the directions on the package (seriously). Kingsford's new grooved coals, for instance, burn hotter and longer than the smooth kind, so a single layer of coals puts out a lot of heat. Hardwood charcoal pops and sizzles and burns unevenly, but gives great flavor.
Create an Emergency Cool Spot. If your grill is big enough, leave an area of the firegrate free of coals. You'll typically use this cool spot at least once whenever you grill.
Measure the Heat Constantly. Use your grill's thermometer or, if it doesn't have one, your hand. Low heat (250° to 350°) means you can keep your hand 5 in. above the cooking grate for 8 to 10 seconds before you have to yank it away. For medium heat (350° to 450°), you can keep your hand steady for 5 to 7 seconds; for high (450° to 550°), 2 to 4 seconds; for very high (550° to 650°), 1 to 2 seconds.
Move Your Food Around. Once you've identified which spot on the grill has the desired heat, get your food over there (often the emergency spot will have just the temperature you need, if only for a little while). You may have to move food several times before it has finished cooking. The exception: food that cooks in a flash over a super-hot fire.
Manipulate the Fire. Need it hotter? Push coals together or throw on a few more. Cooler? Separate the coals or cover the grill with the lid. Close lid vents to cool it off even more. (Don't close vents under the firegrate, though, or the fire will go out.)
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2205.15 Kcal (9233 kJ)
Calories from fat	1157.55 Kcal
		% Daily Value*
Total Fat	128.62g	198%
Cholesterol	770.95mg	257%
Sodium	4661.09mg	194%
Potassium	4004.87mg	85%
Total Carbs	24.82g	8%
Sugars	8.5g	34%
Dietary Fiber	2.23g	9%
Protein	241.08g	482%
Vitamin C	70.5mg	117%
Iron	15.4mg	86%
Calcium	417.8mg	42%

Amount Per 100 g
Calories	163.92 Kcal (686 kJ)
Calories from fat	86.05 Kcal
		% Daily Value*
Total Fat	9.56g	198%
Cholesterol	57.31mg	257%
Sodium	346.48mg	194%
Potassium	297.7mg	85%
Total Carbs	1.85g	8%
Sugars	0.63g	34%
Dietary Fiber	0.17g	9%
Protein	17.92g	482%
Vitamin C	5.2mg	117%
Iron	1.1mg	86%
Calcium	31.1mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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