Sunday, February 12, 2012

Jalapeno Tri Tip

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 
        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. Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.

  1. 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.

Cooking the Tri-Tip:
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.    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. 

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