Balsamic Jalapeño Grilled Tri Tip
Try this Balsamic Jalapeño Grilled Tri Tip recipe, or contribute your own.
Try this Balsamic Jalapeño Grilled Tri Tip recipe, or contribute your own.
- Carbohydrate 8.20418168481575 g
- Cholesterol 0 mg
- Fat 1.37754333432705 g
- Fiber 1.89441667050118 g
- Protein 3.20376500654014 g
- Saturated Fat 0.188263333466414 g
- Serving Size 1 1 -8 (289g)
- Sodium 10.0278333556883 mg
- Sugar 6.30976501431457 g
- Trans Fat 0.147668333584138 g
- Calories 52 calories
Step-by-step
- Trim any visible fat.
- Place tri tip in a resealable plastic bag.
- Add all the ingredients.
- Turn to coat all sides of the meat with the marinate.
- Let sit in the refrigerator for at least 4 hours. Overnight is best.
- When ready to cook, take the meat out of the refrigerator.
- Heat the grill to 350-375 F, medium heat.
- Cook for 10-15 minutes on each side, depending on the thickness of the meat.
- Meat is done when the second side bounces back or the internal temperature 145 F for medium rare, 160 F for medium, 175 F well done.
- Let meat rest for 10 minutes in a foil tent before slicing.
- Enjoy.
Replacing the balsamic vinegar with standard white vinegar strips away the essential residual sugars required for proper caramelization on the grill grates. Tri-tip originated in the Central Coast of California, where butchers traditionally ground it into hamburger meat before local pitmasters recognized its superior potential as a standalone roast. Achieving the right char demands precise heat management; maintain the cooking chamber between 350 and 375 degrees Fahrenheit to prevent the heavy garlic from burning prematurely.
Marinade Mechanics
Acidic marinades containing soy sauce and vinegar break down surface proteins during extended contact, but leaving lean beef submerged longer than 24 hours alters the outer texture into a mealy state. Finely mincing the jalapeños and garlic ensures maximum surface area distribution across the irregular contours of the cut.Resting Protocols
Pulling the meat at 145 degrees Fahrenheit for medium-rare requires an uninterrupted ten-minute rest beneath a loose foil tent to allow internal juices to redistribute evenly. Slicing immediately causes severe moisture loss because high heat forces muscle fibers to contract tightly.
