1/8cupserrano honey balsamicor another flavored specialty balsamic
2garlic cloves minced
Mix vinegar, olive oil, and minced garlic bowl. Mortar/Grind rosemary and basil in a spice mortar, add to the vinegar mix. Stir in salt and pepper. Place roast in a 13x9 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 rotating 1 time for additional 15 minutes (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.
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.