BALSAMIC JALAPEÑO GRILLED TRI-TIP
- BBQ Grill
- 2 lbs Tri Tip
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 jalapeños (finely diced)
- 1/4 teaspoon black pepper
- 5 cloves of garlic (finely diced)
- 3 tablespoons soy sauce
Preparation:
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Trim any visible fat.
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Place tri tip in a resealable plastic bag.
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Add all the ingredients.
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Turn to coat all sides of the meat with the marinate.
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Let sit in the refrigerator for at least 4 hours. Overnight is best.
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When ready to cook, take the meat out of the refrigerator.
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Heat Grill to 350-375 degrees F, medium heat.
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Cook for 4-8 minutes on each side, depending on the thickness of the meat.
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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.
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Let meat rest for 10 minutes in a foil tent before slicing.
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Enjoy!