Grilled Tri-Tip Roast with Cilantro
How to Make It
Step 1
1
Trim and discard excess fat from beef. Cut 1-inch-long slits about 1/2 inch deep and about 1 inch apart over top and bottom of roast.
Step 2
2
Mix soy sauce, chopped cilantro, liquid smoke, oregano, garlic, and pepper.
Step 3
3
Set roast in a rimmed dish and spoon soy mixture into slits. Pour remaining mixture over meat.
Step 4
4
Set roast on a grill above a solid bed of medium-hot coals or on a gas barbecue set on medium-high heat (you can hold your hand at grill level only 3 to 4 seconds). Cover gas grill. Cook roast, turning once, until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 25 minutes total for a 1 1/2- to 2-inch-thick piece.
Step 5
5
Transfer meat to a board and let rest about 5 minutes. Cut across the grain in thin slices. Garnish with cilantro sprigs.
Ingredients
1 beef tri-tip roast (2 to 2 1/2 lb.)
1/4 cup reduced-sodium or regular soy sauce
1/4 cup chopped fresh cilantro
2 teaspoons liquid smoke (optional)
2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano
3 cloves garlic, minced
1/2 teaspoon pepper
Cilantro sprigs
Directions
Step 1
1
Trim and discard excess fat from beef. Cut 1-inch-long slits about 1/2 inch deep and about 1 inch apart over top and bottom of roast.
Step 2
2
Mix soy sauce, chopped cilantro, liquid smoke, oregano, garlic, and pepper.
Step 3
3
Set roast in a rimmed dish and spoon soy mixture into slits. Pour remaining mixture over meat.
Step 4
4
Set roast on a grill above a solid bed of medium-hot coals or on a gas barbecue set on medium-high heat (you can hold your hand at grill level only 3 to 4 seconds). Cover gas grill. Cook roast, turning once, until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 25 minutes total for a 1 1/2- to 2-inch-thick piece.
Step 5
5
Transfer meat to a board and let rest about 5 minutes. Cut across the grain in thin slices. Garnish with cilantro sprigs.
