Recipe: Mesquite-Roasted Tri-Tip of Beef with Mexican Dark Beer Marinade

MESQUITE-ROASTED TRI-TIP OF BEEF WITH JOE'S WORLD-FAMOUS MEXICAN DARK BEER MARINADE

"For the past several years I have cooked the Annual Road Rally Dinner at the So-Gal Speed Shop in Phoenix. We set up in the parking lot and serve more than six hundred people while they're looking at some of the most beautiful vintage cars you've ever seen. For the main course I always make this easily prepared tri-tip roast, served on fresh handmade rolls. The #1 comment I get is, "That's the best piece of meat I've ever eaten!". Try it, You won't be sorry."

1 (3 pound) beef tri-tip roast
FOR THE MARINADE:
3/4 cup soy sauce
1/2 cup dark Mexican beer
1/3 cup olive oil
3 tablespoons white vinegar
1/2 white onion, diced
1 tablespoon crushed red chile pepper
1 tablespoon Italian seasoning
3 cloves garlic, minced
1 teaspoon dark brown sugar
1 teaspoon freshly ground black pepper

Whisk all marinade ingredients together in a non-reactive bowl. Add tn-tip roast and marinate overnight, turning every couple of hours.

WHEN READY TO COOK:
Grill roast until a digital thermometer reaches 128 degrees F when inserted at the thickest part of the tri-tip.

Remove from heat and allow to rest for 10 minutes before slicing across the grain. It's even better cold the next day; but when it tastes this good, leftovers are hard to come by.

Makes 6-8 servings
Source: On The Chile Trail by Coyote Joe