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Grilled Tri-Tip Roast with Cilantro





Yields
Makes 6 to 8 servings

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 115Calories from Fat 30
% Daily Value *
Total Fat 3.8g6%

Saturated Fat 1.3g7%
Cholesterol 52mg18%
Sodium 206mg9%
Total Carbohydrate 0.7g1%

Dietary Fiber 0.0g0%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.