Tequila Tri-Tip with Teardrop Relish

(Riely)

1/2 cup fresh lime juice (3 limes)
1/2 cup fresh cilantro
1/4 cup tequila2 tsp ground cumin
1 tsp ground black pepper
1/2 cup olive oil
1/3 cup soy sauce
7 garlic cloves
2 tsp grated lime peel
2 tsp dried oregano
2 (2 lb) tri-tip roasts

Combine ingredients in a large zipper bag. Add meat and seal. Refrigerate at least 2 hours or overnight, turning occasionally. 

Remove meat from marinade and discard. Grill until internal temp is 140 degrees. Slice into small bite-size pieces.

Relish:
2 Tbsp Balsamic vinegar
2 green onions, trimmed and sliced
2 Tbsp minced cilantro
2 cups teardrop tomatoes (halved)
1 can mild green chilies, diced
6 Tbsp olive oil
1 Tbsp fresh oregano
salt and pepper

Whisk vinegar, chilies, & green onions. Whisk in oil in a thin stream. Add cilantro, oregano, tomatoes, salt, and pepper. 

Spoon relish over meat and serve.