Marinated Fusion Tri-Tip Tacos

Marinated Fusion Tri-Tip Tacos

For the marinade:

One 3 lb. tri-tip, trimmed

1/2 cup chili-garlic sauce, the one with the rooster

1/4 soy sauce

1/4 cup Worcestershire sauce

1/4 cup packed cilantro leaves, plus more for the tacos

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. ground cumin

1 tbsp. Mexican seasoning

For the tacos:

Corn or flour tortillas, charred on a gas flame or on the grill

Fresh cilantro

Chopped tomato

Chopped yellow onion

Thinly sliced radishes

Pickled jalapenos

Your favorite salsa

Shredded Monterey Jack, Cotija or Queso Fresco cheese

Siracha or hot sauce (I like Tapatio)

Lime wedges, for squeezing

Add the tri-tip and all of the marinade ingredients to a gallon size zip lock bag. Massage the meat and squeeze out as much air as you can. Marinate in the fridge for 2-4 hours.

Pre-heat your grill to high. Place your tri-tip on the grill (discard the marinade) and sear both sides for about 4 minutes on each side. Don’t walk away from the BBQ, the meat can easily catch on fire. If it tends to flare up, flip it continuously until it’s seared on both sides.

Turn one side of the grill to med-low and shut off the other side. Move the tri-tip to the cold side of the grill and let it cook (flat side down) for 45-60 minutes or until the internal temp reaches 135 degrees for medium rare.

Once it’s done to your liking, remove the tri-tip from the grill and let it rest on a cutting board for 15 minutes.

After resting, slice the tri-tip in half and then across the grain into long strips.

Build your tacos using any or all of the toppings and enjoy!