Grilled Tri-Tip Roast
A Uncategorized recipe with balsamic vinegar, chopped fresh oregano, olive oil. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
Whisk first 10 ingredients in medium bowl.
- 2
Using small sharp knife, pierce meat all over.
- 3
Place meat in large resealable plastic bag; add marinade.
- 4
Seal bag.
- 5
Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
- 6
Prepare barbecue (medium-high).
- 7
Remove meat from marinade.
- 8
Discard marinade.
- 9
Grill meat to desired doneness, about 10 minutes per side for medium-rare.
- 10
Transfer to cutting board.
- 11
Tent with foil; let stand 10 minutes.
- 12
Cut diagonally across grain.
- 13
Serve meat with Cherry Tomato Relish.
halved cherry tomatoes(4 c) - 14
Whisk vinegar and oregano in medium bowl to blend.
balsamic vinegar(1/4 c)chopped fresh oregano(4 tsp) - 15
Gradually whisk in oil.
- 16
Mix in green chilies and green onions. (Can be made 6 hours ahead.
drained canned diced mild green chilies(2/3 c)green onions finely chopped(4) - 17
Cover; chill.) Add tomatoes; toss to coat.
halved cherry tomatoes(4 c) - 18
Season with salt and pepper.
Rate this recipe
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Grilled Tri-Tip Roast
A Uncategorized recipe with balsamic vinegar, chopped fresh oregano, olive oil. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
18 steps- 1
Whisk first 10 ingredients in medium bowl.
- 2
Using small sharp knife, pierce meat all over.
- 3
Place meat in large resealable plastic bag; add marinade.
- 4
Seal bag.
- 5
Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
- 6
Prepare barbecue (medium-high).
- 7
Remove meat from marinade.
- 8
Discard marinade.
- 9
Grill meat to desired doneness, about 10 minutes per side for medium-rare.
- 10
Transfer to cutting board.
- 11
Tent with foil; let stand 10 minutes.
- 12
Cut diagonally across grain.
- 13
Serve meat with Cherry Tomato Relish.
halved cherry tomatoes(4 c) - 14
Whisk vinegar and oregano in medium bowl to blend.
balsamic vinegar(1/4 c)chopped fresh oregano(4 tsp) - 15
Gradually whisk in oil.
- 16
Mix in green chilies and green onions. (Can be made 6 hours ahead.
drained canned diced mild green chilies(2/3 c)green onions finely chopped(4) - 17
Cover; chill.) Add tomatoes; toss to coat.
halved cherry tomatoes(4 c) - 18
Season with salt and pepper.
Rate this recipe
