Balsamic Marinated Tri-Tip Roast

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Balsamic Marinated Tri-tip roast resting


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.


What’s a Tri-Tip

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.

Balsamic Marinated Tri-Tip Roast


  • 1 tri-tip roast (about 2 pounds)
  • 2/3 cup reduced sodium soy sauce
  • 1/3 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 6 large cloves garlic, crushed
  • 2 teaspoons ground ginger (for this dish I like the flavor of dried ginger, if you prefer, you could use fresh, about 1 tablespoon grated)
  • 1 teaspoon coarsely ground black pepper


Step 1

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.

Step 2

Remove the meat from the marinade, reserving the marinade. Press ground pepper into the meat on both sides. Let sit 60 minutes.

Step 3

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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Recipe Comments

  1. posted by David on February 4, 2017

    Thanks for sharing!
    I added 1tp of red pepper flakes and celery seed.
    Smoked it with some cherry wood before grilling on lump coal.

    • posted by LindySez on February 4, 2017

      Love the idea of smoked cherry wood!

    • posted by Tonya Armour-Markloff on October 7, 2019

      I am going to make this tonight & put it on the smoker tomorrow. I was wondering from the people who have already made it, how did yours come out? Not sure how long to smoke it, so we shall see.

      • posted by LindySez on October 8, 2019

        How did this turn out? I’m not sure about the added smoke flavor – it could be great or not so much – so I would really love to hear your results. Let me know! Cheers

  2. posted by Kate on December 31, 2017

    Thanks so much for all of your wonderful recipes. Can I make this Tri-Tip in the oven or I will destroy it?
    Thank you!

    • posted by LindySez on December 31, 2017

      Hi Kate, I think that if you made this not using the grill, I would use my broiler rather than bake in the oven. Part of the deliciousness is having the char, and baking it wouldn’t do that. So try it about 6 inches from your heat source on a broiler pan, cook and turn until nicely charred. It might take less time as the heat is higher in the oven, so use a meat thermometer to get it to the doneness you desire. Remember, it will continue to cook (usually around 5 degrees more) as it rests, so plan on that. Enjoy ~ Lindy

  3. posted by Renee Magee on January 4, 2020

    why reserve the marinade?

    • posted by LindySez on January 5, 2020

      You use it to baste the meat as it cooks. Unlike chicken or poultry, meat marinades are generally safe to use as a basting liquid. I generally stop and turn the meat at least one additional time before removing it from the heat to make sure the marinade has been cooked.


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