Jalapeno Tri Tip

This recipe made great sandwiches.  At our house we are big fans of sandwiches of all types.

 

Ingredients:

1 1/2 - 2 1/2 pounds tri tip beef roast
5 medium/large fresh jalapeno peppers, (cut off the stems)
6 cloves fresh garlic, peeled (adjust to taste)
1 1/2 teaspoon cracked black pepper
1 tablespoon coarse sea salt
1/4 cup lime juice 
1 tablespoon oregano

Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.

Place steak in a large Ziploc bag. Pour marinade over the steak, and tumble to coat. Seal bag; marinate in the refrigerator 6 – 24 hours.

Preheat BGE for high heat; indirect (platesetter legs up, grid with drip pan).

Drain and discard marinade. Cook Tri-Tip to desired temperature to approximately 135° or to your

desired doneness. 

Remove and let rest for 15 minutes.  Slice across the grain and serve.