Saturday…Seahawks @ Niners, Chargers @ Jaguars

Sunday…Dolphins @ Bills, Giants @ Vikings, Ravens @ Bengals

Monday….Cowboys @ Buccaneers

 

Marinated Tri Tip Tacos with Guacamole Sauce

One 2–3-pound tri tip, trimmed and silver skin removed

For the marinade:

1/4 cup olive oil

Juice from 2 fresh limes

2 teaspoons cumin

2 teaspoons Worcestershire sauce

2 teaspoons onion powder

2 teaspoons chili powder

2 teaspoons paprika

1 teaspoon dried oregano

1 teaspoon garlic powder

Kosher salt and fresh ground pepper, to taste

 

Place the tri-tip into a resealable plastic bag. Combine the marinade ingredients and pour it over the meat. Massage the marinade into the meat. Seal the bag and place it into the refrigerator for 2 to 6 hours.

Remove the marinated tri tip from the fridge and let it come to room temperature. Remove the meat from the bag and place it onto the grill. Discard the marinade.

Grill over 425° direct heat for 5 minutes on each side then move over to indirect heat and take roast to 130° internal temperature. When the tri tip reaches 130°, pull from the grill and let it rest for 15 minutes.

Slice the tri tip in half, then cut thin slices across the grain. Slice the slices into thin strips.

 

For the tacos:

Corn or flour tortillas, charred or warmed

Pico de Gallo, or:

Chopped onion

Chopped Roma tomato

Fresh cilantro

Siracha

Fresh lime wedges, for squeezing

 

Guacamole Sauce:

3 avocados

1 jalapeno

1 torn hand full of fresh cilantro

2 garlic cloves

Kosher salt, to taste

Juice from one fresh lime

 

Put all of the ingredients into a food processor and combine.

Slowly blend in a little water to get to the texture you like.