Mediterranean Marinated Beef Tri Tip with Couscous

• Prepare the tri tip by trimming the silver skin, meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• In a large bowl combine soy sauce, dry mustard, pepper, vinegar, parsley, garlic, lemon juice, canola oil. Whisk well to combine.
• Place tri tip in gallon resealable bag and pour in marinade. Seal bag and refrigerate for 24 to 48 hours (preferably 48 hours) turn bag over at least once during this time.
• Remove tri tip from marinade and let sit at room temperature for an hour before cooking. Discard marinade. Prepare charcoal grill or heat a gas grill to high.
• Place tri tip on grill and sear one side well, 6 to 8 minutes. Turn the roast and sear the other side another 6-8 minutes. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill. Turn meat again and cook another 8 to 10 minutes. Flip and cook again.
• A 2-pound roast will require about 30-45 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board for 10 to 20 minutes.

• Bring 1 cup water to a boil in a small pot. Stir in the couscous and 1 teaspoon salt. Remove from the heat, cover, and let sit for 5 minutes. Add 1 teaspoon of olive oil and fluff with a fork. Let cool completely.
• In a large bowl whisk together the remaining ¼ cup of olive oil, lemon juice, whole grain mustard, garlic, and 1 teaspoon salt.
• Add the tomatoes, cucumber, olives, almonds, green onion, parsley, and cooled couscous to the dressing and toss to coat.

Plate your slice Tri Tip with a generous scoop of Mediterranean Couscous on the side. Serve immediately with a glass of Phase V Petite Sirah.