Tri Tip w/ Tomato Relish

Grilled Tri-Tip Roast with Cherry Tomato Relish 4 - 6

from Colorado Colore:
A Palate of Tastes
INGREDIENTS for Cherry Tomato Relish:

1/4 cup balsamic vinegar
4 teaspoons chopped fresh oregano
1/2 cup olive oil
1/4 cup drained canned diced mild green chiles
5 green onions, finely chopped
4 cups cherry tomato halves
Salt and pepper to taste

INGREDIENTS for Beef:

6 Tablespoons fresh lime juice
1/4 cup olive oil or canola oil
1/2 cup gold tequila
3 Tablespoons chopped fresh cilantro
1 Tablespoon finely minced garlic
2 teaspoons oregano
2 teaspoons cumin
1-1/2 teaspoons grated lime zest
2 (2-pound) beef tri-tip roasts (bottom sirloin)
1 teaspoon cracked pepper
1 teaspoon sea salt

TO PREPARE:

For the relish, whisk the balsamic vinegar and oregano in a medium bowl. Whisk in the olive oil gradually. Stir in the green chiles and green onions. You may prepare to this point up to 6 hours in advance and store, covered, in the refrigerator. Add the tomatoes just before serving and toss to coat. Season with salt and pepper.

For the beef, combine the lime juice, olive oil, tequila, cilantro, garlic, oregano, cumin and lime zest in a bowl and mix well. Rub the beef with the pepper and salt and pierce the surface with a fork. Place the beef in a large sealable plastic bag. Pour the lime juice mixture over the beef and seal tightly. Turn to coat.

Marinate in the refrigerator for 2 to 10 hours, turning occasionally. Let stand at room temperature for 1 hour. Drain, discarding the marinade. Grill the beef over hot coals for 10 minutes per side for medium-rare. Remove the beef to a cutting board. Let rest for 10 minutes. Slice diagonally across the grain. Serve with the relish.

For variety, use as a filling for fajitas. Serve with warm flour tortillas, sauteed bell peppers and sweet onions, guacamole, sour cream and Cherry Tomato Relish. Or simple serve with a melange of fresh sauteed vegetables and rice. Serve the leftovers as a topping for a cold beef salad or on sandwiches.