Blackberry-Ginger & Herb Marinated Tri-Tip Roast
This savory marinade has a hint of sweet. It’s flavorful, helps to tenderize the beef and is a simple, delicious dish for a weeknight meal or a weekend BBQ.
Little prep is required for this. More time is spent allowing it come to room temperature than is required for preparing the marinade or even cooking the roast, depending on the size!
See also: Recipe Roundup: Sigona’s Blackberry-Ginger Balsamic
See also: Recipe Roundup: Sigona’s Neapolitan Herb Balsamic
Blackberry-Ginger & Herb Marinated Tri-Tip Roast
This savory marinade has a hint of sweet. It’s flavorful, helps to tenderize the beef and is a simple, delicious dish for a weeknight meal or a weekend BBQ. Serves about 6.
Ingredients
Ingredients:
- 2.5 to 3.5 lbs. Tri-Tip Roast
- ¼ cup Sigona’s blackberry-ginger balsamic
- ¼ cup Sigona’s Neapolitan Herb balsamic
- ¼ cup soy sauce or coconut aminos
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil such as a Picual from Chile
- 2 cloves garlic crushed
- ½ tsp black pepper
Instructions
- Combine the balsamics, soy sauce, olive oil, garlic and pepper together in a large zip-top bag. Add the beef and shake to coat.
- Marinate the beef in the fridge for at least 12 hours, flipping the bag occasionally.
- Before cooking, allow beef to sit at room temperature for at least 40 minutes. Remove beef from marinade, discard marinade.
- To cook: We like ours on the grill, but you can smoke, grill or roast until your desired degree of doneness.
- To grill: Preheat grill to 350°F. Place roast on grill, fat-side down, to sear well for about 6 o 8 minutes. Flip and sear for another 6 to 8 minutes. Reduce heat to medium high or move roast to where it will continue to cook over indirect heat. Flip roast again and continue to cook for another 15-25 minutes, flipping every 8 minutes, until an instant-read thermometer reads 130°F (this will produce a medium-rare roast; the temp will rise a little of while it rests). Remove roast from the heat and allow to rest, tented with foil, for at least 10 minutes.
- When cutting, slice against the grain.
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