Grilled Tri Tip Roast with Tequila Marinade
Experience the bold, smoky flavors of this Grilled Tri Tip Roast with Tequila Marinade, the ultimate combination of zesty citrus, rich spices, and a tantalizing tequila kick. This recipe takes a tender, two-pound tri-tip roast and infuses it with a vibrant marinade featuring fresh lime and orange juice, soy sauce, honey, minced garlic, and a touch of jalapeño heat. Smoked paprika and cumin add depth, while grilling over medium-high heat locks in those irresistible charred notes. Perfect for summer cookouts or family gatherings, this dish offers restaurant-quality flavor with a recipe that's surprisingly easy to follow. Serve it thinly sliced alongside grilled veggies or your favorite side dish for a succulent, savory meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 pounds Tri-tip roast
- 0.25 cups Tequila
- 0.25 cups Olive oil
- 0.25 cups Fresh lime juice
- 0.25 cups Orange juice
- 0.25 cups Soy sauce
- 2 tablespoons Honey
- 4 Garlic cloves, minced
- 1 Jalapeño, seeded and finely chopped
- 1 teaspoons Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Prepare the marinade by whisking together tequila, olive oil, lime juice, orange juice, soy sauce, honey, minced garlic, chopped jalapeño, cumin, smoked paprika, salt, and black pepper in a medium-sized bowl.
Place the tri-tip roast in a large, resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it is fully coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours or overnight for maximum flavor.
Preheat your grill to medium-high heat (around 375°F to 400°F). If using charcoal, set up a two-zone fire for both direct and indirect cooking.
Remove the tri-tip roast from the marinade, allowing any excess to drip off, and pat the roast dry with paper towels. Discard the used marinade.
Sear the tri-tip roast over direct heat for 4-6 minutes per side, or until a nice crust forms.
Move the roast to indirect heat or lower the flame to medium, covering the grill. Cook for an additional 20-25 minutes, flipping occasionally, until the internal temperature reaches 130-135°F for medium-rare or 140°F for medium.
Remove the roast from the grill and tent it loosely with aluminum foil. Allow it to rest for 10 minutes before slicing to preserve juices.
Slice the tri-tip against the grain into thin slices and serve warm. Pair with grilled vegetables, a fresh salad, or your favorite side for a complete meal.
Nutrition Facts
Calories |
3158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5222 mg | 227% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 41.6 g | ||
| Protein | 244.3 g | 489% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3700 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
