| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 8 | Servings | ||
INGREDIENTS
| 4 | lb | Tri-tip, up to 6 |
| 2 | Red onions | |
| 1/2 | c | Fresh rosemary |
| 1/2 | c | Fresh mint leaves |
| 1/2 | c | Bourbon |
| 1 | T | Salt |
| 3/4 | c | Balsamic vinegar, up to 1 |
| 2 | c | Tomato juice |
| 6 | Garlic cloves, up to 12 | |
| 1/2 | c | Soy sauce |
INSTRUCTIONS
Combine all of the ingredients for the marinade in a food processor fitted with the metal blade. Place the tri-tip in a glass, ceramic, or plastic pan and pour the marinade over it. let sit for 2 hours at room temperature or up to 3 days refrigerated. To grill, have the coals hot and set them on each side of a kettle-type barbecue. For a smokier flavor, add several handfuls of soaked smoke chips to the hot coals. Place the meat on the grill and cover with the lid. Grill for about 30 minutes or until a meat thermometer inserted into the center reaches 120 degrees for rare or 130 degrees for medium. Can prepare the marinade up to 7 days in advance and refrigerate. Can marinate for up to 3 days refrigerated. Posted to MM-Recipes Digest by susan <dahlia@gte.net> on Mar 15, 1998
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