Grilled Tri-Tip Roast With Tequila Marinade

3-4 lb. tri-tip roast

• Ready In: 24 hrs 30 mins
• Serves: 8

Ingredients

• 1⁄4 cup lime juice
• 1⁄4 cup  chopped fresh cilantro
• 1⁄4 cup olive oil
• 1⁄4 cup soy sauce
• 1⁄8 cup  tequila
• 3 -4  garlic cloves, finely chopped
• 1  teaspoon lime zest
• 1  teaspoon ground cumin
• 1  teaspoon dried oregano
• 1  teaspoon ground black pepper
• 1  teaspoon kosher salt

Directions

1. Measure all ingredients into a medium bowl and whisk until combined.
2. Using small knife,pierce meat all over.
3. Place meat in large plastic resealable bag;add marinade, seal bag and refrigerate at least 4 hours or overnight, turning bag occasionally.
4. Remove meat from marinade ,discard marinade. Grill meat 10 minutes per side direct heat then 15-20 minutes indirect heat(total cooking time about 40 minutes)under closed lid. Transfer to cutting board and tent with foil for 10 minutes. Use a meat thermometer to check internal temperature for about 125 degrees;after tenting with foil temperature should rise. Cut thin slices diagonally across the grain.