- 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
- 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
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.
Mix soy sauce, chopped cilantro, liquid smoke, oregano, garlic, and pepper.
Set roast in a rimmed dish and spoon soy mixture into slits. Pour remaining mixture over meat.
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.
Transfer meat to a board and let rest about 5 minutes. Cut across the grain in thin slices. Garnish with cilantro sprigs.