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California Barbecued Beef Tri-Tip with Ranch-Style Beans
RecipeBeef Cuts
California Barbecued Beef Tri-Tip with Ranch-Style Beans
Cumin 'n Lime or Jalapeno marinated tri-tip, sliced and served with ranch-style beans.
Yield: 24 servings
1. Prepare marinade of choice; reserve 1/2 cup. Pour remaining marinade over beef. Cover and refrigerate 6 to 24 hours, turning occasionally.

2. Remove beef from marinade; discard marinade. Grill 30 to 35 minutes or to desired doneness, turning and brushing with reserved marinade occasionally.
Cumin 'n lime marinade1 1/2 quarts
Jalapeno Marinade1 1/2 quarts
Beef Loin, Bottom Sirloin Butt, Tri-Tips, Defatted, closely trimmed (IMPS/NAMP 185)6 pounds
3. Thinly slice beef across the grain. Season with salt and pepper.

4. For each serving: Arrange 3 ounces of beef on plate. Serve with #8 scoop (1/2 cup) Ranch-Style Beans, if desired.
Salt2 teaspoons
Black pepper, freshly ground1 teaspoon
Cumin 'n Lime Marinade: 
CUMIN 'LIME MARINADE: Combine beef broth, lime juice, olive oil, cumin, coriander and garlic. Makes about 1-1/2 quarts.
Beef broth3 cups
Lime juice1 3/4 cups
Olive oil3/4 cup
Ground cumin2/3 cup
Ground coriander1/4 cup
Garlic, minced12 cloves
Jalapeno Marinade: 
JALAPENO MARINADE: Combine wine, jalapeno, oregano and oil. Makes about 1-1/2 quarts.
Dry white wine3 cups
Canned jalapeno peppers, minced2 cups
Dried oregano1/2 cup
Vegetable oil1/2 cup
Ranch-Style Beans: 
RANCH-STYLE BEANS: Sauté onions and garlic in oil in large pan until crisp-tender. Add pinto beans, tomatoes, cilantro, green chilies, chili powder, oregano, and salt. Simmer, covered, 1 hour. Makes 1-1/2 gallons. (48 -1/2 servings).
Onions, chopped1 1/2 pounds
Garlic, chopped1/2 ounce
Vegetable oil1/2 cup
Canned pinto beans, rinsed and drained1 gallon
Canned tomatoes, drained and chopped3 1/2 quarts
Cilantro, chopped1 1/2 cups
Canned green chilies, diced1 cup
Chili powder1/2 cup
Dried oregano3 tablespoons
Salt1 tablespoon

Nutrition information per serving: 437 calories; 16.6 g fat(4.5 g saturated fat; 9.5 g monounsaturated fat); 66 mg cholesterol; 28.3 mg sodium; 37 g carbohydrate; 10.4 g fiber; 33 g protein; 10.6 mg niacin; 0.7 mg vitamin B6; 1541 mg vitamin B12; 5 mg iron; 4 mg selenium; 1.3 mg zinc; 100 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12 and iron; and a good source of choline
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