Grilled Tri-Tip Roast with Tequila Marinade

Grilled Tri-Tip Roast with Tequila Marinade
Adapted from Bon Appétit | June 2000

Yield: Makes 8 servings

Ingredients:

1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed

Preparation:

Whisk first 9 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.

Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain.

Served with grilled Bell Peppers