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Marinated Tri Tip Nachos

Marinated Tri Tip Nachos

Directions

Prep

30 minutes

Cook

45 minutes

Total

60-90 min

Ingredients

3 lbs. tri-tip roast

1 bottle Original Marinade

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

  1. 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).

  2. Step 2

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

  3. 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.

  4. 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.

  5. 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.

  6. Step 6

    Pre-heat oven to 400ºF.

  7. Step 7

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

  8. Step 8

    Sprinkle half of shredded cheese over the chips.

  9. Step 9

    Top with tri-tip generously.

  10. Step 10

    Repeat layers.

  11. Step 11

    Bake 8-10 minutes or until cheese is melted.

  12. Step 12

    Top nachos with additional toppings. Enjoy!

30 minutes Prep

45 minutes Cook

4-6 Servings

Ingredients

3 lbs. tri-tip roast

1 bottle Original Marinade

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

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