With the busy holiday nights of December, this meal is an easy, flavorful dinner. It is really a year round main entree…if you grill year round. I just throw on my Muck’s, big coat and stand out in the snow to grill. The things I’ll do for a good meal!
This makes 6- 5.3 oz servings (depending on size of roast). Calories per serving: 370; Fat per serving: 19g; Carbs per serving: 2 g; Protein per serving: 28g.
- 2 lb.+ Tri-tip roast
- 1/8 cup serrano honey balsamic, or another flavored specialty balsamic
- 1/8 cup traditional balsamic
- 2 TBS olive oil
- 2 garlic cloves minced
- 1/8 tsp dried rosemary
- ½ tsp dried basil
- 1/8 tsp pepper
- 1 tsp salt
Mix vinegar, olive oil, and minced garlic in small bowl. Mortar/grind rosemary and basil in a spice mortar, add to the vinegar mix. Stir in salt and pepper. Place roast in a 13×9 pan, pour marinade over the top, rotate roast several times making sure marinade covers all sides. Cover and place in fridge 4-8 hours, rotating roast occasionally.
Remove from refrigerator 30 minutes before grilling. Pre-heat grill on high heat. Place tri-tip roast on heated grill, saving any left-over marinade in dish, searing both sides for 4 minutes. Be sure to watch carefully to avoid grill flame ups. Turn grill down to low-medium heat and grill meat for about 15 minutes, rotating 1 time (about 7.5 minutes each side) for medium rare. For more well-done, grill additional minutes. Remove from grill and let rest, covered, for 7-10 minutes. While roast is resting, place saved marinade in small saucepan on low-medium heat on stove. Bring to a simmer and cook for 8-10 minutes. Slice Tri-tip thin with the grain of the meat, drizzle with balsamic sauce.