Recipe: Grilled Grass fed Tri Tip Roast

grass fed beef, pastured beef, grilled beef
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.

  1. Set your grill on a low heat
  2. 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
  3. 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)
  4. Grill on each side until the middle is medium rare (125-130 degrees F), about 20 more minutes
  5. If it is a large roast, it will take longer to cook
  6. If you like it cooked medium to well, it will take longer
  7. 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.
  8. Watch the cooking closely, as you do not want to overcook grass fed beef
  9. When done, remove from heat and let rest for 10-15 minutes, under an aluminum foil tent
  10. Thinly slice across the grain
  11. Use the juice as gravy

Where to buy fantastic grassfed beef

This post is linked to: Seasonal Sunday, Sugar-free Sunday, Melt in Mouth Monday, Monday Mania, Mangia Monday, Mouthwatering Monday, Made from Scratch Tuesday, Tuesday Night Supper Club, Hearth and Soul Hop, Tuesday at the Table, Traditional Tuesday Blog Hop, Slightly Indulgent Tuesday, Delectable Tuesday Blog Hop, Tuesday Tasty Tidbits, Tasty Tuesday, Tasty Tuesday, Tasty Tuesday Parade of Foods, Hunk of Meat Monday, What’s Cooking Wednesday, What’s on the Menu, Gluten-Free Wednesday, Real Food Wednesday, What’s Cooking Wednesday, Made it on Monday, Foodie Wednesday, Healthy 2day Wednesdays, Full Plate Thursday, Creative Juice Thursday. Real Food Weekly, Tip Day Carnival, Pennywise Platter, Recipe Swap Thursday. Simple Lives Thursday, Frugal Follies, Friday Favorites, Fresh Bites Friday, Food Trip Friday, Friday Potluck, Foodie Friday, Fight Back Friday, Fat Camp Friday, Friday Food, Fun With Food Friday, Allergy-Free Friday, Foodie Friday, Seasonal Saturday


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Leave a Comment

  • Judy@Savoring Today May 16, 2011, 8:18 am

    Thanks so much for highlighting a recipe from Savoring Today, really appreciate that. Grass fed beef is definitely the way to go!

    • Jill May 16, 2011, 9:12 am

      Hi Judy,
      You are so welcome. Your blog has a lot of great information and the recipe is awesome! Your post was how I learned about the tri tip roast cut and I am forever grateful. It is a great cut of beef and we are really enjoying it! Thanks for sharing.

  • thepsychobabble May 16, 2011, 11:10 am

    That looks absolutely delicious.

    • Jill May 16, 2011, 7:46 pm

      I don’t want to call you psycho or babble so… Hi.
      thanks for your comments and I loved you chicken crock pot recipe. I love anything in the crock pot!

  • angie May 16, 2011, 8:18 pm

    that looks so juicy and good mmm mmm come over and see what I shared

    • Jill May 16, 2011, 9:30 pm

      Hi Angie,
      Thanks for your comments. Your muffins look good!

  • Jen May 17, 2011, 12:00 pm

    Thanks for sharing this great recipe! It looks awesome!

    • Jill May 17, 2011, 1:26 pm

      Hi Jen,
      Thanks for your comments!

  • Sarah May 17, 2011, 7:15 pm

    LOVE this! Seriously, looks so delicious – and I am a huge fan of meat! Going to have to try it – especially since it has dijon mustard on it! (my roommate is going to love me when I make it :D)

    • Jill May 17, 2011, 10:12 pm

      Hi Sarah,
      Thanks you for your kind words, And I LOVE your blog name and where you got it from! You rock!

  • liz May 17, 2011, 10:48 pm

    This recipe looks wonderful .Thank you for posting it.


  • Lark May 18, 2011, 11:08 am

    This looks so tender and full of juicy flavor…Outback has got NOTHING over you!

    So glad you linked up.

    • Jill May 18, 2011, 12:50 pm

      Hi Lark,
      Thanks so much for your kind words!

  • Linda May 18, 2011, 4:02 pm

    That looks great. It would be good for Father’s Day too.

    • Jill May 18, 2011, 6:36 pm

      Hi Linda
      Thanks for your comments.

  • Jo at Jo's Health Corner May 18, 2011, 9:14 pm

    This looks so good! I have to try this…

  • Rachel May 18, 2011, 9:44 pm

    Thank you so much for linking up with Healthy 2day Wednesdays! We get grass-fed beef from our local market. One time of of those guys came by my house selling steaks and I was asking about the quality and he said USDA, corn fed, etc. and I asked about grass-fed and he had a face like what are you talkng about lady?? some people don’t know the difference!

  • Erin @ EKat's Kitchen May 19, 2011, 10:16 pm

    This looks awesome. I’m planning a nice steak dinner for hubby soon… this looks like something he’d love!

    • Jill May 20, 2011, 5:59 am

      Hi Erin,
      I’m sure you will love it!

  • Pearl May 20, 2011, 6:23 am

    It looks so tender and juicy.. Ohh, I bet it’s yummy!
    Please check my FTF entry for this week: Almond Oatmeal Cookies Recipe
    Much ♥,
    Sassy Chef Recipes and Reviews

  • Miz Helen May 20, 2011, 9:10 am

    Hi Jill,
    This is an awesome recipe for marinade. We just purchased a grass fed beef from a friend, so I have the beef to go with it. Thank you so much for sharing with Full Plate Thursday and we look forward to seeing you next week!

    • Jill May 20, 2011, 9:54 am

      Hi Miz Helen,
      Yes,this marinade is awesome — especially with the aged balsamic.

  • Susan with Permanent Posies May 20, 2011, 10:27 am

    That looks yummy. Thanks for sharing it.

    • Jill May 20, 2011, 11:01 am

      Hi Susan,
      Thanks for the comments!

  • Miranda May 20, 2011, 1:47 pm

    I love Balsamic Vinegar. Thanks for linking this up to Fat Camp Friday! Hope to see you next week!

    • Jill May 20, 2011, 2:47 pm

      Hi Miranda,
      I love balsamic vinegar also! Hate the others!

  • Mrs B May 20, 2011, 2:26 pm

    Hi! I’m following from Foodie Friday! We l.o.v.e. tri-tip and this recipe looks great! I have just the bottle of Balsamic for it too!

    Love to have you stop by and say hello!

    Mrs B ~

  • Edsie May 21, 2011, 1:49 am

    Visiting from FTF!!
    Food Trip Friday: Mr. Choi

  • Renee @ Loca-Faces May 21, 2011, 6:37 am

    I love tri tip too, it takes marinade so well. Maybe your readers will all know, but maybe not.. you said probably the key thing for cooking grassfed beef, and it’s worth emphasizing… cook it to lower temperatures ! Otherwise it will be tough and you’ll be sad.

    Thanks for the recipe. Renee

    • Jill May 21, 2011, 6:44 am

      Hi Renee,
      Thanks for reiterating the tip! I have made that mistake a few times and I am much more careful now!

  • cheerful May 21, 2011, 1:21 pm

    looks really great, i bet it is so tasty! thanks for sharing the recipe. sounds easy but i hope i can do the right grilling! have a great weekend! 🙂

    • Jill May 21, 2011, 3:42 pm

      Hi Cheerful,
      Just be careful to cook on low heat and not as long as commercial beef.

  • Jane May 21, 2011, 3:59 pm

    Hi Jill,
    This looks awesome! I will definitely try it this summer! Thanks for adding this recipe to Melt in Your Mouth Monday!

    By the way…you were wondering which University my son went to on Long Island…it’s Hofstra. Are you near it?

    • Jill May 21, 2011, 6:45 pm

      Hi Jane,
      Oh Hofstra — that’s a good school. We are about 25 miles east, on the Great South Bay. Do you live near there? Is he playing a sport there?

      Anyway, thanks — this is now my families favorite meat dish.

      • Jane May 28, 2011, 3:40 pm

        No, we live in MA (about 3 1/2 hours away). He didn’t play sports there. He was too busy with a part-time job and internships.

        Have a great Memorial Day weekend!

        • Jill May 28, 2011, 5:13 pm

          Hi Jane,
          Good For him!