With Memorial Day right around the corner, it’s time to start thinking about what to grill. On my excursions through the blogosphere I came upon a wonderful recipe at Savoring Today for grilled Tri Tip Roast. It is a great alternative to london broil. It is much more savory and flavorful. Definitely purchase it from your grass fed farmer. It will be more succulent, earth friendly and healthier than conventional beef.
The marinade is important for the flavor. Balsamic vinegar is legal on the SCD/GAPS if it has been aged for at least 10 years. You can find bottles of this balsamic on the internet or in some stores. If it has been aged a long time it will certainly be prominently displayed on the label and the price will reflect that. I have seen it aged for as long as 18 years. The bottle I purchased is aged 10 years and the taste is phenomenal. It really is worth the price!
Grilled Grass Fed Tri Tip Roast
Aged Balsamic Marinade ingredients
- 1 – 2 teaspoon Balsamic Vinegar aged at least 10 years (where to buy)
- 2 – 3 Tablespoons unfiltered extra virgin olive oil (organic) (where to buy)
- 1 teaspoon dijon mustard (legal for SCD/GAPS: no additives)
- sea salt to taste (where to buy)
- pepper to taste
Mix all the ingredients in a jar. You may do this as early as the day before, in order to meld the flavors. Place the steak in a long dish, pour the marinade over it and rub into the meat on both sides. Let marinate at least one hour or overnight.
Instructions for Preparing and Grilling
If your tri-tip roast is untrimmed (meaning that there is a fairly thick layer of fat on one side), trim this fat until it is a little less than 1/4″ thick. However, leave enough fat to flavor the meat when grilled.
- Set your grill on a low heat
- Place the tri-tip fat side up and sear the meat directly over the hot coals (or burners) on each side for about 5 minutes
- Move the meat to a place on the grill so that it is not over direct heat (you can shut off the burners on one side)
- Grill on each side until the middle is medium rare (125-130 degrees F), about 20 more minutes
- If it is a large roast, it will take longer to cook
- If you like it cooked medium to well, it will take longer
- Use a meat thermometer that indicates the temperature necessary for the degree of “doneness,” but be aware that grass fed meat cooks faster and has a lower temperature for doneness.
- Watch the cooking closely, as you do not want to overcook grass fed beef
- When done, remove from heat and let rest for 10-15 minutes, under an aluminum foil tent
- Thinly slice across the grain
- Use the juice as gravy
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