1 1/2 - 2 1/2 lb. beef tri-tip
1/2 c. soy sauce
1/2 c. fresh lime juice (about 2 lg. limes)
1/2 c. bourbon whiskey
2 tbsp. freshly grated or shaved ginger
2 tbsp. currant jelly
1 tbsp. crushed red chili peppers

Prepare Salsa (recipe below). Trim excess fat from tri-tip. Set aside. Mix remaining ingredients; place in freezer weight plastic bag. Add tri-tip to bag and secure tightly. Refrigerate 24 hours. Remove tri-tip from marinade. Barbecue over hot coals 15 minutes per side for rare or until desired doneness. Cut into thin slices. Serve with Salsa.

Makes 8 to 9 servings.

SALSA:

4 med. tomatoes, peeled, seeded and chopped
2 bunches green onions, thinly sliced
2 med. jalapeno pepper, washed, seeded and finely chopped
1 avocado, chopped
1/2 c. chopped fresh cilantro
1 tbsp. EACH freshly ground black pepper and sea salt

Mix together all ingredients. Cover. Let stand 3 hours. To serve, use slotted spoon to drain excess liquid.