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Balsamic Grilled Tri-Tip

Course: Main Course
Cuisine: American
Servings: 8 :4 oz. servings
Calories: 279kcal
Author: Tessa Ludwig


  • Grill


  • 2+ lbs 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 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.


Serving: 4oz | Calories: 279kcal | Carbohydrates: 5.9g | Protein: 24.1g | Fat: 17.4g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Cholesterol: 60mg | Sodium: 570.4mg | Potassium: 6.6mg | Fiber: 0.1g | Sugar: 2.5g