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Grilled Tri-Tip Roast with Cilantro

Yield Makes 6 to 8 servings


  • 1 beef tri-tip roast (2 to 2 1/2 lb.)
  • 1/4 cup reduced-sodium or regular soy sauce
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons liquid smoke (optional)
  • 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano
  • 3 cloves garlic, minced
  • 1/2 teaspoon pepper
  • Cilantro sprigs

Nutrition Information

  • calories 115
  • caloriesfromfat 30 %
  • protein 18 g
  • fat 3.8 g
  • satfat 1.3 g
  • carbohydrate 0.7 g
  • fiber 0.0 g
  • sodium 206 mg
  • cholesterol 52 mg

How to Make It

  1. Trim and discard excess fat from beef. Cut 1-inch-long slits about 1/2 inch deep and about 1 inch apart over top and bottom of roast.

  2. Mix soy sauce, chopped cilantro, liquid smoke, oregano, garlic, and pepper.

  3. Set roast in a rimmed dish and spoon soy mixture into slits. Pour remaining mixture over meat.

  4. Set roast on a grill above a solid bed of medium-hot coals or on a gas barbecue set on medium-high heat (you can hold your hand at grill level only 3 to 4 seconds). Cover gas grill. Cook roast, turning once, until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 25 minutes total for a 1 1/2- to 2-inch-thick piece.

  5. Transfer meat to a board and let rest about 5 minutes. Cut across the grain in thin slices. Garnish with cilantro sprigs.