Roast:
½ cup fresh lime juice (3 limes)
½ cup chopped cilantro
½ cup olive oil
1/3 cup soy sauce
¼ cup white cooking wine
7 garlic cloves, finely chopped
2 tsp grated lime pee2 tsp cumin
2 tsp oregano
1 tsp black pepper
2 (2 lb) beef tri tip roasts, trimmed
Relish:
2 Tbsp balsamic vinegar
1 (4 oz) can green chilies
2 green onions, sliced
6 Tbsp olive oil
2 Tbsp minced cilantro or parsley
1 Tbsp fresh or 1 tsp dried oregano
2 cups small teardrop tomatoes, halved
salt & pepper
Marinate the roast in a bag at least 2 hours or overnight, turning bag occasionally. BBQ over med high heat for about 10-15 min per side for med rare. Let stand 10 min before slicing diagonally across grain.
Meanwhile, prepare relish. Whisk vinegar, chilies, and green onions in medium bowl. Whisk in oil in thin stream. Add the rest and salt & pepper to taste. Spoon over meat to serve.
--Shelly Smith
