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
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).
Take meat out of the refrigerator about 30 minutes before grilling.
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.
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.
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.
Pre-heat oven to 400ºF.
Line baking sheet with aluminum foil and spread half of chips evenly in pan.
Sprinkle half of shredded cheese over the chips.
Top with tri-tip generously.
Bake 8-10 minutes or until cheese is melted.
Top nachos with additional toppings. Enjoy!