Saturday, January 8, 2011

Jalapeno Tri Tip - Free Range Beef (Organic)

Jalapenos mixed with the other ingredients give a spicy and delicious jolt to a Tri Tip; the marinade is divine and marinating longer is better for more infusion of this great marinade. 

1 ½- 2 ½ Lbs. Tri Tip Beef Roast (Missouri Legacy Beef) 
5 medium/large Fresh Jalapeno peppers, (cut off the stems)
6 cloves, Fresh Garlic, peeled (adjust to taste)
1 ½ Tsp. cracked Black Pepper
1 Tbsp. coarse Sea Salt
1/4 cup Lime juice  
1 Tbls.Oregano

Preparation and Cooking
1.    Marinade:
1.1.  Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
1.2.  Place steak in a large resealable plastic bag. Pour marinade over the steak, and tumble to coat. Seal bag; marinate in the refrigerator 6 – 24 hours.
2.    Cooking the Tri-Tip:
2.1.  Preheat Big Green Egg for high heat; indirect (plate setter legs UP, Grid with Drip Pan) I usually lightly oil the grill grate.
2.2.  Drain and discard marinade. Cook Tri-Tip to desired temperature (I recommend using a continuous monitoring style thermometer) to approximately 125 degrees internal or to your desired doneness.  
2.3.  Remove and let rest for 15 minutes.  Slice across the grain and serve.  Makes approximately 6 Servings, Prep Time: 20 Minutes, Cook Time: Approximately 60 Minutes indirect; cook to temperature not time!