| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 1 | Servings | |
INGREDIENTS
| 2 | Whole beef tri-tips; about 2 lbs each | |
| Salt and pepper to taste | ||
| 1 1/4 | c | Beef broth |
| 2/3 | c | Lime juice |
| 1/2 | c | Olive oil |
| 1/4 | c | Ground cumin |
| 3 | tb | Ground coriander |
| 5 | Cloves garlic; minced | |
| 1 1/2 | c | White wine |
| 8 | oz | Diced jalapeño chiles |
| 3 | tb | Dried oregano leaves |
| 1/3 | c | Olive oil |
INSTRUCTIONS
CUMINUNLIME MARINADE JALAPENO MARINADE 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. Jalapeño Marinade: Place 1/2 cup wine, chiles, 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-digest V5 #780 by Lloyd <lloyd2@mindspring.com> on Dec 22, 1997
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