At my Foodbuzz 24×24 party, I made a tri-tip for the entree. The tri-tip marinade was made of tequila, soy sauce, olive oil, cilantro and much more. Marinating it for a whole day made it nice and juicy for my guests. With this, I made an avocado cream sauce to serve over the top. I had seen a recipe for this type of thing earlier on For the Love of Cooking and was waiting for my chance to make it. It is similar to guacamole, but I added sour cream along with red wine vinegar to make it into more of a sauce.
Tequila Marinated Tri-Tip w/ Avocado Cream Sauce
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- ½ cup lime juice
- ½ cup cilantro (chopped)
- ½ cup olive oil
- ⅓ cup soy sauce
- ¼ cup tequila
- 7 garlic cloves (minced)
- 2 tsp lime zest
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground black pepper
- 1 (3lb) loin tri-tip roast
- 1 tbsp sour cream
- 1 ripe avocado
- ⅓ cup fresh cilantro (minced)
- 2 cloves of garlic (minced)
- salt and pepper (to taste)
- 1 tbsp olive oil
- ½ tbsp red wine vinegar
- 1 lime (juiced)
Instructions
- Combine ½ lime juice, ½ cup cilantro, ½ cup olive oil, soy sauce, tequila, 7 cloves garlic, lime zest, cumin, oregano and pepper in a medium casserole dish.
- Place the tri-tip in the marinade to cover both sides.
- Marinate the tri-tip for at least 4 hours (preferably over night), flipping occasionally.
- Grill the tri-tip over medium-high heat until cooked to desired temperature (about 8 minutes per side for medium rare). Cover and allow to rest for 10 minutes.
- For the sauce, combine the sour cream, avocado and remaining ingredients and whip with a fork.
- Top steak with sauce to serve.
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I love avocado, and that tri-tip looks like it’s grilled to perfection!