| 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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