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Southwestern Tri-Tip Steaks

1 lb tri-tip steak
2 cups red wine
1 (12 ounce) can beer
1 small red onion, sliced
6 -8 limes, juice of
14 cup fresh cilantro, chopped
12 teaspoon salt
14 teaspoon black pepper
14 teaspoon red pepper flakes
14 teaspoon ground cumin


Mix together all ingredients except steaks and place steaks in a large baking dish or zip-lock bag. Pour the marinade over the steaks and chill in the fridge for several (up to 24) hours. Bring steaks to room temperature (about 30 minutes) and preheat grill. Grill for 8 to 10 minutes or until they reach desired doneness, then let steaks rest, covered with foil, for 5 minutes to redistribute juices. Slice thinly against the grain and serve.

Source: www.food.com