2 Tri-tip - 1 1/2 pounds each approx.
1 teaspoon Plain Grapeseed Oil
6.5 ozs Tequila Lime Vinegar
5 tablespoons Cuisine Perel Jalapeno Chardonnay Mustard
Zest of one lime
3 twists of freshly ground spanish peppercorns
1 tablespoon grey sea salt
1. Combine Jalapeno Chardonnay Mustard, Tequila Lime Vinegar, grapeseed oil, zest, salt and pepper. Mix throughly. Place tip-tip (or flank steak or london broil) in a 8 inch square dish and pour marinade over meat and refrigerate. Marinade for a minimum of 24 hours (I like to leave it for 3-4 days). Turn meat over in dish occassionally
2. Remove steak (reserve marinade) and grill
3.Take reserved marinade and in a small sauce pan over a medium high heat reduce by one half. Thinly slice steak on the diagonal and pour Tequila Lime BBQ sauce over individual servings.