Serves four to six
1 2- to 3-pound tri-tip roast
½ cup olive oil
6 cloves garlic, crushed
- Richard Sherman asks for Tyler Lockett-Mario Kart mashup, the internet answers
- Seahawks trade Kevin Norwood, make other moves to get roster to 75
- The latest on Seahawks safety Kam Chancellor's holdout
- Seattle restaurant manager killed hiking in Alaska
- The Californians keep coming, but King County gives back
Most Read Stories
1 shallot, finely minced
1 tablespoon dried oregano
1 teaspoon freshly cracked black pepper
1. For the marinade: Combine the olive oil, garlic, shallot, oregano and black pepper in a heatproof container and microwave for 45 seconds on high. When the marinade has cooled slightly, add the juice and zest from the whole lime. Set marinade aside to cool completely.
2. Meanwhile, trim the layer of fat from the tri-tip. Place the tri-tip in a large plastic zip-close bag and add the cooled marinade. Press or massage the bag to coat the meat with the marinade, which looks like a cross between a rub and a marinade. Refrigerate for six hours or overnight.
3. About 45 minutes before you’re ready to grill, take the tri-tip from the refrigerator to bring it almost to room temperature so that it will cook evenly. Remove the meat from the bag and leave as much of the marinade on the meat as you can. Sprinkle the tri-tip with salt to taste.
4. To grill: Heat a gas grill to 500 degrees to get a good crusty sear on the meat. Cook the tri-tip for about four or five minutes on both sides until you get a good sear on each side.
5. Lower the heat to about 400 degrees, and cook each side an additional eight to 10 minutes. Depending on the size, the tri-tip should be medium-rare.
6. When done, remove the meat from the grill and let it rest for about 10 minutes before slicing. Slice thinly against the grain.
Nutritional information per serving: 313 calories (59 percent from fat), 30 grams protein, 2 grams carbohydrates, trace fiber, 20 grams fat (8 grams saturated), 98 milligrams cholesterol, 87 milligrams sodium.
From Sabine Morrow, The Atlanta Journal-Constitution