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This Balsamic Marinated Tri-Tip roast recipe is so delicious on the BBQ. Great for summer cookouts when you want something other than a burger or steak.
There was a time when a tri-tip was an unknown cut of meat. You couldn’t find it anywhere. Now, it’s much more common and can be found in most, but not all parts of the country. If you can’t find it where you live, you could substitute a London broil or flank steak. If using flank, I wouldn’t marinate it for more than overnight. And of course, the cooking time will need to be adjusted. For the London broil and the tri-tip, both can be marinated for up to 3 days, but be sure to give it at least 12 hours so the flavors can penetrate deep into the meat.
When cooking meat, it’s best to bring the meat to room temperature before cooking it. This means taking it out of the refrigerator at least an hour before cooking ensuring the center and outside cook at the same time.
Trust me, you don’t want a burnt outside and raw inside.
Also, remember to give the meat at least a 5 minutes rest before slicing; allowing the juices to reabsorb into the meat. To get maximum tenderness, slice against the grain.
This recipe makes enough for 4 people plus some delicious left-overs.
Combine the soy sauce, balsamic, olive oil, garlic and ginger in a large zip-top bag. Add the meat and marinate in the refrigerator for at least 12 hours, up to 3 days.
Remove the meat from the marinade, reserving the marinade. Press ground pepper into the meat on both sides. Let sit 60 minutes.
Prepare the grill to medium high. Place the meat on the grill rack that has been lightly coated with olive oil; grill, turning frequently and basting with the marinade, until cooked to your desired degree of doneness; about 15 to 20 minutes for medium rare. Remove the meat from the grill and allow it to sit for 5 - 7 minutes; cut into thin slices against the grain.
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