1/2 cup lime juice
1/2 cup cilantro, chopped
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 pounds beef loin tri-tip roasts, trimmed
Method of Preparation:
1. Combine all ingredients in a large resealable plastic bag. Refrigerate at least 2 hours or overnight, turning plastic bag
2. Prepare barbecue. Remove meat from marinade. Grill to desired doneness, about 10 minutes per side for medium-rare. Transfer to
cutting board. Tent with foil and let stand 10 minutes. Cut diagonally across grain.
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