Mexican Tri-tip with Rice and Beans:
Serves 6

6 large cloves garlic, minced
1 Tbls. cumin seeds
1 Tbls. chili powder
2 tsp. dried oregano
1 boneless beef triangle tip(tri-tip) or top round roast, about 2 1/4lbs. , trimmed of fat
1 1/2 c. long grain white rice
1 Tbls. olive or salad oil
1 medium size onion, chopped
2 (15 oz. )cans each, black beans
1/4-1/2 tsp. crushed red pepper flakes
3/4 c. mild salsa
salt & pepper

Combine 5 of the garlic cloves, cumin seeds, chili powder & oregano in a small bowl. Pat mixture all over meat, pressing into surface.

Arrange meat in center of cooking grate on grill, put lid down. Cook until an instant read thermometer inserted in center of thickest part registers 145 degrees F. (63 degreesC) for medium rare(35-40 minutes).

Meanwhile bring 3 1/2 c. water to a boil in a 2-3 quart pan over high heat. Add rice, reduce heat, cover & simmer till liquid is absorbed & rice is tender(about 20 minutes).

Heat oil in a wide frying pan over med-high heat. Add onion & remaining garlic. Cook stirring often till onion begins to brown(8-10 minutes). Add beans, their liquid & red pepper flakes to taste. Bring to a boil, reduce heat & simmer, uncovered, for about 10 minutes.

Stir salsa into rice. Place meat on a board with a well or tilted board, so juices can be saved. Slice meat thinly across the grain & arrange on a platter or individual plates with rice & beans. Spoon accumulated meat juices over meat. Season to taste with salt & pepper.