South of the Border Beef Tri Tip
A hearty marinade and primal beef cut with a flavor all its own.
|Prep Time||1 day|
|Grill Used||Kamado Joe|
2 tri tips or approximately 4lbs
(Cut marinade ingredients in half for one tri tip)
2 cups red wine
1 can or bottle of beer
6 cloves garlic (crushed)
1/2 tsp. sea salt
1 bay leaf
2 jalapeņos (substitue 1 tsp crushed red pepper)
6 fresh limes, squeezed for the juice (about 1 cup)
1/2 bunch fresh cilantro, chopped
1/2 stick butter
Marinade (4 hours to 1 day)
This is an acidic marinade. Do not use an aluminum bowl for marinating. It can discolor and pit the metal if the marinade is in contact with the metal for an extended period.
Add the ingredients less the butter and 2 cloves of garlic, then place the marinade and meat in a plastic storage bag. Refrigerate
Remove the meat from the refrigerator 30 minutes before grilling. Remove from the marinade and pat dry. Season to taste with black pepper or coarse salt. Only use coarse salt because it will form a crust on the outside of the meat instead of penetrating it. Heat the grill to 600°F and sear the meat for 3 minutes on each side to lock in the natural juices in the meat. Remove from grill and wrap in aluminum foil. Shut the grill down and allow it to cool to 350°F. In the meantime, crush and chop the remaining garlic, melt the butter and mix in a small bowl.
Place the meat back on the grill off to the side (not directly over the heat). Turn the meat every 3-4 minutes and brush the garlic butter on the side that was just turned up. Tri-tips are a tapered meat so cook the center for the rarest meat you prefer: 110°F for medium-rare, 120°F for medium.
Remove the meat when done and wrap in aluminum foil. Allow it to sit for 5 minutes, so the juices in the center of the meat can reabsorb. Cut into slices and serve.