Grilled Tri-Tip Roast With Cilantro – a delicious recipe with beef tri, soy sauce, fresh cilantro, liquid smoke, oregano, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
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 125u00b0 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.
97
kcal
Calories
5
g
Fat
7
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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), and more.
Yes, Grilled Tri-Tip Roast With Cilantro falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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