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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