Balsamic Jalapeño Grilled Tri Tip

• Gluten free

• Meat

  • 2 lbs Tri tip

• Produce

  • 5 cloves Garlic
  • 2 Jalapenos

• Condiments

  • 1/4 cup Balsamic vinegar
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on inmamamaggieskitchen.com

Description

Ingredients

• 2 lbs Tri Tip
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 2 jalapeños, finely diced
• ¼ teaspoon black pepper
• 5 cloves of garlic, finely diced
• 3 tablespoons soy sauce

Directions

• 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.