|
|
Rancherus Barbecued Tri-Tip
Ingredients:
2 whole beef tri-tips -- about 2 lbs. each
salt and pepper to taste
***CUMINUNLIME MARINADE***
1-1/4 cups beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cumin
3 tablespoon ground coriander
5 cloves garlic -- minced
***JALAPENO MARINADE***
1-1/2 cups white wine
8 ounces diced jalapeno chilies
3 tablespoon dried oregano leaves
1/3 cup olive oil
Instructions:
In Santa Maria along the Central Coast of California, a tradition
was started of barbecuing a marinated beef tri-tip and serving it
with pinto beans, sourdough bread and salsa. The two marinades featured
here offer two distinctively different flavors. Either is easy to
prepare and is an excellent complement to the robust flavor of the
beef tri-tip. Remove all fat and connective tissue from the tri-tips.
Prepare marinade of choice. Place tri-tips in non-reactive baking
dish, such as glass or enamel; pour in marinade and cover. Refrigerate
at least 6 hours, but no longer than 24 hours. Remove tri-tips from
marinade and barbecue over medium-hot coals, turning occasionally,
about 35 minutes for rare. Brush with oil frequently while barbecuing.
To serve, cut across the grain into thin slices and season to taste.
Makes 12 servings. CuminUnLime Marinade: Mix all ingredients together
in a non-reactive bowl. Makes about 2 1/4 cups. Jalapeno Marinade:
Place 1/2 cup wine, chilies, oregano and 2 tbsp. oil in blender or
food processor fitted with the metal blade. Process until finely minced.
Stir in remaining oil and wine. Makes about 2 1/4 cups. Posted to
BBQ List by Lloyd on Dec 22, 1997 |
|
|
|
