Grilled Tri-Tip Roast with Tequila Marinade and Cherry Tomato Relish

• 1/2 cup fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1/2 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup tequila
• 7 garlic cloves, finely chopped
• 2 teaspoons grated lime peel
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 2 2-pound beef loin tri-tip roasts, trimmed
• Cherry Tomato Relish

1. Whisk first 10 ingredients in medium bowl.
2. Using small sharp knife, pierce meat all over.
3. Place meat in large resealable plastic bag; add marinade.
4. Seal bag.
5. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
6. Prepare barbecue (medium-high heat).
7. Remove meat from marinade.
8. Discard marinade.
9. Grill meat to desired doneness, about 10 minutes per side for medium-rare.
10. Transfer to cutting board.
11. Tent with foil; let stand 10 minutes.
12. Cut diagonally across grain.
13. Serve meat with Cherry Tomato Relish.

lime juice, fresh cilantro, olive oil, soy sauce, tequila, garlic, lime peel, ground cumin, oregano, ground black pepper, beef loin, tomato relish

Taken from www.epicurious.com/recipes/food/views/grilled-tri-tip-roast-with-tequila-marinade-and-cherry-tomato-relish-103506 (may not work)