Primal Chow grilled tri-tip roast!

It's summer, it's hot, and we love to grill! I found a great recipe for tri-tip, and I just had to give it a try for outdoor grilling. Unfortunately I can't remember where. It's a real keeper!

Ingredients:

1/3 Cup of fresh lime juice
A handful of fresh cilantro leaves
1/4 cup of olive oil
2 Tbl of coconut aminos
1/4 cup tequila
8 garlic cloves, minced
2 tsp ground cumin
1 tsp dried Mexican oregano
1 tsp ground pepper
1 tsp honey
1 tsp salt
2-3 lbs grass-fed beef, tri-tip roast

Place all ingredients, except the roast, in a food processor. Process until well blended. Place roast in a deep dish, cover with marinade and refrigerate for at least 2 hours.*

Preheat grill. Allow roast to come to room temperature in the marinade before cooking. Remove roast from dish and place on the hot grill. Sear both sides to preferred liking, we prefer medium rare.

Now how to serve it? Lettuce! Spread some homemade guacamole add the meat and whatever salsa you would like to use (preferably homemade). Chow down and enjoy!
* We marinaded the meat for 24 hours. 

We served this dish with a side of cauliflower rice (I use Sarah Fragoso's recipe) and veggies.

Sarah Fragoso Cauliflower rice:

 

½ red onion
3 cloves garlic, minced
2 Tbs fresh basil
1 head cauliflower
1 Egg
2 Tbs coconut flour
1 tsp sea salt
black pepper to taste
3 Tbs coconut oil

 In a large mixing bowl, add minced onions, garlic, and basil. Place the steamed cauliflower in a bowl as well, and add the egg, coconut flour, salt, and pepper. Using a potato masher, mash the cauliflower down to the consistency of rice. Mix all of the ingredients well. Heat the coconut oil in a large skillet over medium-high heat. Add the cauliflower rice and sauté for 7-10 minutes or until the onions are tender.

A sincere apology for the bad picture. I already had 3 glasses by the time I took this picture. Oooops!