Tequila Tri Tip
Infuse your next barbecue with bold, vibrant flavors by trying this Tequila Tri Tip recipe, a perfect blend of smoky, tangy, and savory goodness. Marinated in a zesty mix of tequila, fresh lime, and orange juice, paired with robust spices like cumin, smoked paprika, and chili powder, this tender tri-tip roast packs a flavor punch in every bite. The marinade tenderizes the meat while imparting citrusy brightness and a subtle smoky depth, perfect for grilling enthusiasts. After searing to a caramelized crust and finishing over indirect heat, the tri-tip achieves perfectly juicy, medium-rare doneness. Serve it sliced against the grain and pair it with your favorite sides for an unforgettable meal that’s as versatile as it is delicious. Perfect for summer cookouts or weeknight grilling, this tequila-infused recipe will become your go-to for impressing family and friends.
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Recipe Information
Ingredients
- 2 pounds Tri-tip roast
- 0.25 cup Tequila
- 0.25 cup Fresh lime juice
- 0.25 cup Orange juice
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 3 cloves Minced garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
Instructions
In a medium mixing bowl, whisk together the tequila, lime juice, orange juice, olive oil, soy sauce, garlic, cumin, smoked paprika, chili powder, salt, and black pepper to create the marinade.
Place the tri-tip roast in a large zip-top plastic bag or shallow dish and pour the marinade over the meat. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, turning the tri-tip occasionally to ensure even marination.
When ready to cook, remove the tri-tip from the refrigerator and allow it to come to room temperature for 30 minutes. Discard any excess marinade.
Preheat your grill to medium-high heat (about 400-450°F) for direct grilling. Oil the grill grates to prevent sticking.
Place the tri-tip on the grill over direct heat and sear each side for 4-5 minutes to develop a crust.
Move the tri-tip to indirect heat and continue grilling for an additional 20-25 minutes, turning occasionally, until the internal temperature reads 130°F for medium-rare or 140°F for medium using a meat thermometer.
Remove the tri-tip from the grill and tent it loosely with foil. Allow it to rest for 10 minutes to let the juices redistribute.
Slice the tri-tip against the grain into thin slices and serve immediately. Pair with your favorite sides and enjoy this smoky, tequila-infused delight!
Nutrition Facts
Calories |
2767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 240.5 g | 481% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3519 mg | 75% | |
*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.
