BALSAMIC JALAPEÑO GRILLED TRI-TIP
WHAT YOU'LL NEED
2 lbs Tri Tip
¼ cup balsamic vinegar
2 tablespoons olive oil
2 jalapeños, finely diced
¼ teaspoon black pepper
5 cloves of garlic, finely diced
3 tablespoons soy sauce
¼ cup balsamic vinegar
2 tablespoons olive oil
2 jalapeños, finely diced
¼ teaspoon black pepper
5 cloves of garlic, finely diced
3 tablespoons soy sauce
HOW TO MAKE IT
1. Trim any visible fat.
2. Place tri tip in a resealable plastic bag.
3. Add all the ingredients.
4. Turn to coat all sides of the meat with the marinate.
5. Let sit in the refrigerator for at least 4 hours. Overnight is best.
6. When ready to cook, take the meat out of the refrigerator.
7. Heat Canadian Grill to 350-375 degrees F, medium heat.
8. Cook for 4-8 minutes on each side, depending on the thickness of the meat.
9. Meat is done when the second side “bounces back” or the internal temperature 145 degrees F for medium rare, 160 degrees F for medium, 175 degrees F well done.
10. Let meat rest for 10 minutes in a foil tent before slicing.
11. Enjoy!
2. Place tri tip in a resealable plastic bag.
3. Add all the ingredients.
4. Turn to coat all sides of the meat with the marinate.
5. Let sit in the refrigerator for at least 4 hours. Overnight is best.
6. When ready to cook, take the meat out of the refrigerator.
7. Heat Canadian Grill to 350-375 degrees F, medium heat.
8. Cook for 4-8 minutes on each side, depending on the thickness of the meat.
9. Meat is done when the second side “bounces back” or the internal temperature 145 degrees F for medium rare, 160 degrees F for medium, 175 degrees F well done.
10. Let meat rest for 10 minutes in a foil tent before slicing.
11. Enjoy!