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