This tri-tip marinates in a bold mix of our Blackberry Ginger and Neapolitan Herb Balsamic Vinegars with Chilean Picual EVOO, delivering a sweet-savory crust that makes grilling night feel special.
Ingredients
- 3-4 lbs. Tri-Tip Roast
- 1/2 cup Blackberry Ginger Balsamic Vinegar
- ¼ cup Neapolitan Herb Balsamic Vinegar
- ¼ cup soy sauce
- 2 tablespoons Chilean Picual EVOO
- 2 crushed garlic cloves
- ½ teaspoon black pepper
Instructions
- Combine soy sauce, Neapolitan Herb Balsamic Vinegar, Blackberry Ginger Balsamic Vinegar, Chilean Picual EVOO, crushed garlic cloves, and black pepper in a zip-top bag, add tri-tip, marinate in the refrigerator for at least 12 hours.
- Remove the meat from the marinade, let sit 40 minutes.
- Smoke, grill or broil until cooked to your desired degree of doneness.
