1/2 c. fresh lime juice
1/2 c. chopped fresh cilantro
1/2 c. olive oil
1/3 c. soy sauce
1/4 c. tequila
7 garlic cloves, finely chopped
2 tsp. grated lime peel
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. ground black pepper
2 (2 lb.) beef loin tri-tip roasts, trimmed

Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.

Prepare barbecue (medium-high). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.

1/4 c. balsamic vinegar
4 tsp. chopped fresh oregano
3/4 c. olive oil
2/3 c. drained canned diced mild green chilies
4 green onions, finely chopped
4 c. halved cherry tomatoes

Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper.