Marinated Tri Tip Nachos

Directions

30 minutes

45 minutes

60-90 min

3 lbs. tri-tip roast

8 cups tortilla chips (8 oz.)

2 cups shredded sharp cheddar cheese or favorite cheese

1 cup fire roasted corn

1 cup tomatoes, diced

1/4 cup jalapenos

2 tbsp. cilantro, chopped

1/2 cup guacamole

2 limes, cut into wedges

Step 1

Place tri-tip in a large bowl or freezer bag and pour bottle of Original Marinade. Gently rub marinade into the meat. Seal bag or cover bowl and refrigerate at least 2 hours (for best results marinate overnight).
Step 2

Take meat out of the refrigerator about 30 minutes before grilling.
Step 3

Preheat outdoor gas grill to high heat (450°F). If using a charcoal grill, arrange coals to one side of grill to create direct (high heat) and indirect (low) heating areas.
Step 4

Place tri-tip directly above flame and grill for 5-7 minutes on first side, then flip and grill for an additional 8 minutes to sear the meat and lock in juices.
Step 5

Remove from direct heat and place meat on indirect heat and continue cooking until internal temperature reaches 130-135°F (Medium Rare). Remove from grill and let rest for at least 10 minutes before slicing thinly against the grain.
Step 6

Pre-heat oven to 400ºF.
Step 7

Line baking sheet with aluminum foil and spread half of chips evenly in pan.
Step 8

Sprinkle half of shredded cheese over the chips.
Step 9

Top with tri-tip generously.
Step 10

Repeat layers.
Step 11

Bake 8-10 minutes or until cheese is melted.
Step 12

Top nachos with additional toppings. Enjoy!