| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Entreé–, Beef /, Veal | 6 | Servings |
INGREDIENTS
| 1/2 | c | Fresh lemon juice |
| 1/3 | c | Red wine vinegar |
| 2 | Garlic; finely chopped | |
| 2 | tb | Oregano; crushed |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | c | Olive oil |
| 2 | lb | Beef tri-tip roast |
INSTRUCTIONS
MEDITERRANEAN MARINADE Mediterranean Marinade: Mix all ingredients except oil in blender. Slowly add oil with motor running. Cover and refrigerate until ready to use. Makes 1 1/2 cups. In glass dish, pour marinade over roast, coating all sides. Cover and refrigerate 6 to 24 hours. Grill over medium coals, turning occasionally, about 35 to 40 minutes for rare (140 degrees) to medium (160 degrees). Brush with marinade during last 10-15 minutes of cooking. Variation: Cumin 'N Lime Marinade: 1/2 cup beef broth, 1/3 cup fresh lime juice, 2 T. ground cumin, 4 tsp. ground coriander, 2 large cloves garlic, finely chopped, 1/4 cup olive oil. Follow directions for Mediterranean Marinade. Makes 1 cup. Serve with salsa, French bread and salad with Ranch dressing. NOTES : I used this marinade on a tenderloin. Seared it first in a skillet and then finished it in the oven--really good! Also good on steaks! Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 7, 1998
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