This tri-tip roast is marinated in a savory sauce and then grilled. You want to sear the roast at first, then lower the heat and continue grilling until done.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: Serves 4
Ingredients:
- 2 pound tri-tip roast
- 3/4 cup olive oil
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup rice wine vinegar
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon Tabasco
- 1/2 teaspoon black pepper
Preparation:
In a blender combine garlic, parsley, cilantro and basil. Blend until fine. Add olive oil, rice wine vinegar, Tabasco, salt and pepper. Blend until smooth. Pour half the mixture into a resealable bag and add tri-tip. Turn to coat and refrigerate for about 4 hours. Place the remaining half of the sauce in a container and refrigerate until you need it. Preheat grill. Remove tri-tip from bag and place on hot grill. Turn after 2 minutes and grill for 2 more minutes. Turn down heat or move to a cooler part of the grill. Grill for another 4 minutes per side then continue grilling over indirect heat. Continue cooking until done, about 15 more minutes. When done, remove the tri-tip from the grill and allow to rest for 5 minutes. Meanwhile heat the remaining sauce until just warm. Cut tri-tip into thin strips and serve with sauce over top.
