Grilled Tri-tip with Cuban Mojo Sauce

Name: Grilled Tri-tip with Cuban Mojo Sauce
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon About freshly ground black pepper, divided; 2 teaspoons ground toasted cumin seeds, divided; 2 Tbsps minced garlic; 79 milliliters fresh lime juice; 59 milliliters olive oil, divided; 79 milliliters fresh orange juice, or 2/3 cup sour orange juice (see Notes); 1 teaspoon dried oregano; 1 teaspoon minced fresh oregano; 2 teaspoons About salt, divided; 907 grams beef tri-tip

Need a gluten free, dairy free, and primal main course? Grilled Tri-tip with Cuban Mojo Sauce could be an amazing recipe to try. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 24g of protein, 17g of fat, and a total of 261 calories. This recipe serves 8. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. Head to the store and pick up pepper, oregano, garlic, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Rinse and dry tri-tip. Rub with 1 tbsp. olive oil.

Ingredients you will need

Olive Oil

Dry Seasoning Rub

Whisk together 1 tsp. cumin, dried oregano, 1 1/4 tsp. salt, and 1/2 tsp. pepper; massage into tri-tip.

Ingredients you will need

Dried Oregano

Pepper

Cumin

Salt

Equipment you will use

Whisk

Let sit 30 minutes.

Make sauce: In a blender, whirl juices with remaining cumin, the fresh oregano, the garlic, 1/2 tsp. salt, 1/2 tsp. pepper, and remaining olive oil. Season to taste with additional salt and pepper.

Ingredients you will need

Salt And Pepper

Fresh Oregano

Olive Oil

Garlic

Pepper

Cumin

Sauce

Salt

Equipment you will use

Blender

Prepare a charcoal or gas grill for medium heat (350 to 450; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds), leaving a cleared area if using charcoal. Grill tri-tip, turning to brown evenly and, on charcoal, moving it to wherever heat is medium (see "Our Live-Fire Grilling Secrets," below), until a thermometer inserted in center reads 125 to 130 for medium-rare, 25 to 30 minutes.

Equipment you will use

Kitchen Thermometer

Grill

Let meat rest 15 minutes, then cut across the grain into thin, slanting slices.

Ingredients you will need

Grains

Meat

Serve with sauce.

Ingredients you will need

Sauce

Our Live-Fire Grilling Secrets: Gas is no big deal, because the heat stays steady. Charcoal or hardwood is a different game. Here are a few hints for staying on top of yours.

Ingredients you will need

Game Meat

Keep the Firegrate Ash-free. A big pileup blocks the airflow, choking the fire so it can't burn.

Get to Know Your Coals and How They Burn. Start by following the directions on the package (seriously). Kingsford's new grooved coals, for instance, burn hotter and longer than the smooth kind, so a single layer of coals puts out a lot of heat. Hardwood charcoal pops and sizzles and burns unevenly, but gives great flavor.

Create an Emergency Cool Spot. If your grill is big enough, leave an area of the firegrate free of coals. You'll typically use this cool spot at least once whenever you grill.

Equipment you will use

Grill

Measure the

Heat Constantly. Use your grill's thermometer or, if it doesn't have one, your hand. Low heat (250 to 35

Equipment you will use

Kitchen Thermometer

Grill

means you can keep your hand 5 in. above the cooking grate for 8 to 10 seconds before you have to yank it away. For medium heat (350 to 450), you can keep your hand steady for 5 to 7 seconds; for high (450 to 550), 2 to 4 seconds; for very high (550 to 650), 1 to 2 seconds.

Move Your Food Around. Once you've identified which spot on the grill has the desired heat, get your food over there (often the emergency spot will have just the temperature you need, if only for a little while). You may have to move food several times before it has finished cooking. The exception: food that cooks in a flash over a super-hot fire.

Equipment you will use

Grill

Manipulate the Fire. Need it hotter? Push coals together or throw on a few more. Cooler? Separate the coals or cover the grill with the lid. Close lid vents to cool it off even more. (Don't close vents under the firegrate, though, or the fire will go out.)

Ingredients you will need

Cooler

Equipment you will use

Grill