1 ½- 2 ½ Lbs. Tri Tip Beef Roast (Missouri Legacy Beef)
5 medium/large Fresh Jalapeno peppers, (cut off the stems)
1 ½ Tsp. cracked Black Pepper
1 Tbsp. coarse Sea Salt
Preparation and Cooking
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.
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!