2 (2-pound) beef tri-tip roasts, trimmed (Sam's club tri-tip easiest, pre-trimmed)
2 tsp. Grated lime peel (peel of 3 limes)
1/2 C. fresh lime juice (3 limes)
1/2 C. chopped fresh cilantro
1/2 C. Olive oil
1/3 C. soy sauce
1/4 C. rice wine or tequila (optional)
7 garlic cloves, pressed or finely chopped
2 tsp. ground cumin
2 tsp. dried oregano
Marinate meat in a 9 x 11 pan and turn occasionally or use a large zip-lock bag and turn bag occasionally. Marinate in refrigerator at least 2 hours or overnight. The longer it's marinated the more flavor. Grill to desired doneness. Let stand for 10 min. after grilling and slice diagonally across grain.
Salsa:
2 C. small teardrop tomatoes (grape tomatoes)
2 T. balsamic vinegar
1 (4-oz) can diced mild green chilies
2 green onions, chopped (include half of dark green stalks or use fresh chives from garden)
6 T (1/3 C. + 1T.) olive oil
2 T. minced cilantro
1 T. minced fresh oregano ( or 1 tsp dried)
Kosher Salt and Pepper to taste
Serve on the side of sliced tri-tip.
Rosemary crusted potatoes
Slice potatoes (red skin nice) into course chunks. Put on a cookie sheet and spinkle with Rosemary, kosher salt, and olive oil to coat. Put in pre-heated 425 degree oven and bake til cooked through and beginning to brown (approx 45 min)
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