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Butterflied Tri-Tip Fajitas Recipe

Butterflied Tri-Tip Fajitas Recipe
  • Category


  • Cusine



One 2- to 2 1/2-pound tri-tip roast

4 cups Tex-Mex Fajita Marinade

Salt and Pepper


Fajita Fixin\'s

Warm flour tortillas


Refried beans

Raw onions mixed with cilantro

Grilled onions

Grilled peppers


Chopped tomatoes

Black olives

Lime quarters

For Marinade:

2 cups pineapple juice

2 cups soy sauce

3 limes

4 cloves garlic, minced


Rinse the roast and pat it dry. The roast is triangular in shape. Double-butterfly it in one thin piece. Put the whole piece of meat in a resealable gallon-size plastic bag with the fajita marinade and gently remove the air. Place the bag in a bowl to catch any leakage and place it in the refrigerator for a couple of hours. Light the grill . Put the meat on the hot part of the grill and cook, turning once or twice, until it reaches an internal temperature of 145 degrees F for medium. Remove from the grill and salt and pepper to taste. Cut a test slice to find the direction of the grain, then cut into this strips against the grain. Squeeze lime over the meat and serve immediately with warm flour tortillas and other fajita fixin's.

Combine the pineapple juice and soy sauce in a large mixing bowl. Wash the limes and zest them, adding the lime zest to the juice and soy sauce mixture. Cut the limes in half after zesting and squeeze the juice into the bowl. Throw the lime halves in the bowl, too. Add the garlic. Use as a marinade.