| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Beef /, Entreé–, Veal |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh lemon juice |
| 1/3 |
c |
Red wine vinegar |
| 2 |
|
Garlic, finely chopped |
| 2 |
T |
Oregano, crushed |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 |
c |
Olive oil |
| 2 |
lb |
Beef tri-tip roast |
INSTRUCTIONS
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
A Message from our Provider:
“God is bigger than any church”