Keto Grilled Tajin Tri Tip Beef Roast Recipe

DIRECTIONS

1. Prepare tri tip roast by removing any silver skin, cutting down the fat cap (if needed, be sure to leave at least ¼-inch fat), and removing any other visible areas of connective tissue.
2. In a small bowl, combine Tajin classico, orange zest, and ½ teaspoon salt. Rub all over all sides of the beef, and place in the refrigerator uncovered overnight. Remove roast from the refrigerator before beginning the next steps.
3. Heat gas grill to high. 
4. In a medium bowl, place thinly sliced red onions. Add unseasoned rice vinegar and remaining ¼ teaspoon salt, stir until well combined. If onions are not completely covered by the vinegar, add warm tap water until they are just covered. Set aside.
5. In a blender, combine chipotles with adobo sauce, water, sweetener, and minced or pressed garlic, blending on high until mostly smooth.
6. Place roast on the grill for about 6 minutes, until nicely seared. Flip and repeat for the other side.
7. Reduce flame to medium high, flip roast, and spread half of the chipotle sauce over the top of the roast. Cover and cook 10 minutes. Flip and spread the top with remaining chipotle sauce, cover and cook another 10 minutes. Continue to cook, flipping every 10 minutes, until the roast reaches an internal temperature of 130°F (for medium rare), roughly 20 minutes more. 
8. Remove from grill and rest on a cutting board for 10 minutes. Cut roast into thin slices against the grain, rotating when you get to the center to continue to slice against the grain. Serve with strained quick pickled red onions, crumbled queso fresco, cilantro and lime wedges. One serving is about 4 ounces cooked meat, 2 tablespoons pickled onions, ½ ounce cheese, 1 tablespoon cilantro leaves, and a wedge of lime.