Joe's Tri-Tip Grilled Roast
Joe says:
"I make this roast year round and mostly for special occasions. The tri-tip roast can be hard to find; it is generally not in the display case. But if you ask your Coborn's butcher, they willgladly cut a fresh one for you, thanks to the meat department at the St. Joe Coborn's!"
Ingredients
3 T Olive Oil
2 T Dijon Mustard
1/3 C Soy Sauce
2 T Red Wine Vinegar
1 T Worcestershire Sauce
1/4 C Brown Sugar
2 T Sliced Green Onion
1 T Minced Garlic
1 T Kosher Salt
2 tsp Ground Pepper
Instructions In measuring cup, whisk together marinade, reserving 1/3 of marinade. Place roast in sealable bag with 2/3 of marinade; seal bag, squeezing out all air. Refrigerate at least 4 hours or overnight.
Prepare charcoal grill for indirect heat, with coals on each side. Remove roast from marinade 30 minutes before grilling; set aside. Once grill is at 350 degrees, sear roast on all sides over direct heat, then move to indirect heat. Cook for 45 minutes for medium rare, or until 125 degrees.
Remove from grill and let rest 5 - 10 minutes before slicing. Heat reserved marinade, slice roast against the grain and drizzle with the sauce.
It's more than just bragging rights! The winners took home these great prizes:
