Recipe: Grilled Grassfed Tri Tip Roast

Grilled Grassfed Tri Tip Roast, grilled meat



2  – 3 pound tri tip roast or a london broil (however, this cut will cook faster)

Aged Balsamic Marinade ingredients


Instructions for the Marinade

  1. Mix all the ingredients in a jar – you may do this as early as the day before, in order to meld the flavors.
  2. Place the steak in a long dish, pour the marinade over it and rub into the meat on both sides.
  3. Let marinate at least one hour or overnight.

Instructions for Preparing and Grilling

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