This recipe creates a flavorful tri-tip roast using a balsamic vinegar marinade infused with blackberry ginger and Neapolitan herb notes. The tri-tip is marinated for at least 12 hours, then cooked to your preference by smoking, grilling, or broiling.
Ingredients:
- 3-4 lbs tri-tip roast
- ½ cup balsamic vinegar (combination of blackberry ginger and Neapolitan herb flavors)
- ¼ cup soy sauce
- 2 tablespoons olive oil (Chilean Picual EVOO preferred)
- 2 garlic cloves, crushed
- ½ teaspoon black pepper
Instructions:
- In a zip-top bag, combine soy sauce, balsamic vinegar, olive oil, crushed garlic cloves, and black pepper.
- Add tri-tip roast to the marinade and refrigerate for at least 12 hours, flipping occasionally.
- Remove the meat from the marinade and let it sit at room temperature for 40 minutes.
- Smoke, grill, or broil the tri-tip roast to your desired level of doneness.