Shelly's Recipe

LEMON TRI-TIP WITH FRESH BASIL MARINADE

Category: Beef I - Roasts, Tenderloins, Misc

1 (2- to 3-lb) tri-tip roast, trimmed of fat
1 tbsp minced lemon zest
1 1/2 tsp ground cumin
1 tsp fine sea salt
1 tsp finely ground black pepper

For fresh basil marinade:
1 cup beef broth or water
2 tbsp balsamic vinegar
2 tbsp canola oil
2 tbsp minced fresh basil leaves
1 tbsp Dijon mustard
2 cloves garlic, pressed
1 tsp fine sea salt
1 tsp fine ground black pepper

To make marinade, combine marinade ingredients in zip-lock bag and mix with a wire whisk until well blended. Add tri-tip. Seal and let marinate in refrigerator for at least 4 to 8 hours or overnight.

Prepare a medium-hot fire in your grill. Remove roast from marinade, discard marinade, and pat dry with paper towels. Sprinkle evenly with lemon zest and rub it in on both sides of tri-tip. Combine cumin, salt and pepper, blending well. Sprinkle evenly over tri-tip.

Place tri-tip directly over coals, cover and grill to your desired degree of doneness, 15 to 20 minutes per side for medium rare (or when an instant-read meat thermometer inserted into thickest part registers 135 degrees). Cook longer if desired, turning every 10 minutes. Let it rest for 15 minutes before slicing. Serves 6-8.