• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
×

Home » Recipes » Beef » Balsamic Jalapeño Grilled Tri Tip

Balsamic Jalapeño Grilled Tri Tip

Last Updated June 19, 2020. Originally Posted June 20, 2019 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

This mouthwatering Balsamic Jalapeño Grilled Tri Tip is so tender and yummy. It’s what summer nights and outdoor entertaining are made of. Happy Grilling!
Jump to Recipe Print Recipe

A fork inserted in the center of a grilled tri tip with a slice cut off from the meat.

Charcoal or gas? Seriously, I can’t decide.

We recently bought a gas grill, and I can’t get enough of it. The trick to easy grilling is planning ahead.

The smoky food from the charcoal, though, has such great flavor. Grilling on gas seems to cook cleaner.

I marinated this Balsamic Jalapeño Grilled Tri Tip in the morning. The hubby grilled it that evening. Incredibly tasty and quick cleanup. Win! Win!

Tri Tip marinating in a glass container.

How to Make Balsamic Jalapeño Grilled Tri Tip

 

  • Mix together all the marinade ingredients.
  • Add the tri tip. Turn to coat all sides.
  • Cover and marinate at least 4 hours. Overnight is best.

 

This Balsamic Jalapeño Grilled Tri Tip is SO mouthwatering good. The secret is all in the tri tip marinade.

You can’t rush magic, my friends. The longer you let the meat marinate, the better.

Overnight is best, but at the very least, a minimum of 4 hours.

All the delicious juices will absorb into the meat. Can you say YUM?!

To balance out the heat from the jalapeño, I used Balsamic Vinegar in the tri tip marinade.

That sweet savory combination is a delicious. It gave the meat a sweetness that was Mmmmm good!

Tri Tip grilling on a BBQ grill.

Tips for Grilling Tri Tip:

  • Preheat for 7-8 minutes to medium heat 350 F.
  • Place meat on the grill.
  • Cover it up, making sure the heat doesn’t go past 350 F.
  • Cook 10-15 minutes on each side, depending on the thickness.
  • Touch it with your tongs and make sure the meat “bounces back.” Or, you can stick it with a cheap meat thermometer.

Cleaning Your BBQ:
It’s a dirty job, but someone has got to do it. One of the things I highly recommend is cleaning your BBQ frequently. I mean, a deep thorough clean at least once a year.

We are lucky to live in an area where we can grill all year long. For people like us, I suggest 2-3 times a year.

There are some harsh chemicals in BBQ cleaners. I suggest cleaning the grates with vinegar first. Then moving the something stronger if you can’t get the job done.

Note: I’m not using a tri tip rub. It’s a very simple tri tip marinade recipe loaded with flavor.
Balsamic Jalapeño Grilled Tri Tip freshly cooked and off the grill.

 

  • Remove the meat from the grill.
  • VERY IMPORTANT: Let the meat rest for 10 minutes in a foil tent before slicing as thinly as possible..

 

The most important part of cooking meat, any meat, is letting it rest. If you cut into it right away, the juices will run out, and your meat will be dry.

When you do slice into it, make sure it’s a thin slice going against the grain.

This is where that block of knives your Aunt Sally gave you as a wedding gift come in handy. You want a sharp knife to cut the slices. The thinner, the better. A dull knife will not accomplish this.

An overhead view of a grilled tri tip surrounded by cilantro leaves.

I can’t tell you how tender and soft this Balsamic Jalapeño Grilled Tri Tip turned out. Someone needs to invent drool bibs for keyboards. HA!

I almost expected my neighbors to come knocking on my door for a bite, but I doubt they would have gotten past my son.

He is the biggest carnivore! He almost didn’t leave us any leftovers, and leftovers are a must with meat this good.

A fork inserted into the center of a grilled tri tip and a slice of meat cut off.

Depending on your crowd, you might leftovers.

  • Cooked meat lasts 3-4 days in the refrigerator.
  • Cooked frozen meat lasts up to 3 months in the freezer.

Whenever you freeze a protein like beef, it loses flavor and texture.

I suggest using defrosted beef in stews like Carne en Su Jugo or make Salpicon de Res to mask the flavor in the lime vinaigrette.

 Balsamic Jalapeno Grilled Tri Tip Pinched with  a fork

Don’t Forget to Pin This for Later.
Follow Me on Pinterest.

Tri Tip Oven Method

  • Preheat oven to 425 degrees F.
  • Heat oil in an oven-safe skillet such as a cast-iron skillet.
  • Sear meat on both sides. About 4 minutes on each side.
  • Place in the oven for 10-15 minutes per pound, until the internal temperature reads 135°F for medium-rare to 145° for medium.
  • Remember to let the meat rest for 10 minutes before slicing.

Personally, I love to serve this with Chiles Toreados, Mexican salsa, Mexican rice, and a few tortillas.

For those of you watching your carbs, serve with a salad and grilled veggies. Happy Grilling!

Did you make this recipe? Please rate the recipe below!
This mouthwatering Balsamic Jalapeño Grilled Tri Tip is so tender and yummy. It’s what summer nights are made of. - by Mama Maggie’s Kitchen

Balsamic Jalapeño Grilled Tri Tip

This mouthwatering Balsamic Jalapeño Grilled Tri Tip is so tender and yummy. It’s what summer nights and outdoor entertaining are made of. Happy Grilling!
5 from 6 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: American
Prep Time: 4 hours 10 minutes
Cook Time: 30 minutes
Total Time: 4 hours 40 minutes
Servings: 6
Calories: 299kcal
Author: Maggie Unzueta

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

Instructions

  • 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.

Nutrition

Calories: 299kcal | Carbohydrates: 3g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 586mg | Potassium: 538mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 6.4mg | Calcium: 45mg | Iron: 2.6mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

More Grilling Recipes

Grilled Tri Tip with Whiskey Chipotle BBQ Sauce in a cutting board

Grilled Tri Tip with Whiskey Chipotle BBQ Sauce is a tasty bite of sweet and spicy. Tender and juicy beef that’s been grilled to perfection. Seriously, what’s not to love?!

Grill fork in grilled pork chop

Chuletas Adobadas” (Grilled Pork Chops Adobo) – This recipe is what you should make for your next backyard BBQ. Robust and deep flavors from the adobo sauce, it’s a winning recipe if I ever saw one!

Grilled Balsamic Herb Steak with Grilled Onions

Grilled Balsamic Herb Steak is what outdoor entertaining and summer afternoons are made for. A delicious and full of flavor recipe that has BBQ goodness written all over it.


Follow me on Facebook, Instagram, Pinterest, Twitter.

Filed Under: Beef

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Marlynn @ UrbanBlissLife

    July 20, 2016 at 12:14 pm

    This looks like the perfect recipe for a great grilled dinner with friends! The tri tip looks SO tender, and I love using a balsamic sauce but have never combined it with jalapeno. Sounds delicious!

    Reply
    • Maggie Unzueta

      July 21, 2016 at 3:00 pm

      The two together are perfect. It’s a good balance of sweet and spicy. Hope you try this out and see for yourself. 🙂

      Reply
      • Anthony Solimini

        June 5, 2022 at 7:22 pm

        5 stars
        Best sides for this. It was so good.

      • Maggie Unzueta

        June 6, 2022 at 3:56 pm

        Great! Happy to hear you enjoyed the recipe.

  2. chloe | boxwood avenue

    July 25, 2016 at 2:12 pm

    Oh I bet this is so flavorful! I love the different spices you’ve combined!

    Reply
    • Maggie Unzueta

      August 1, 2016 at 10:34 am

      Thank you! Hope you try out this recipe.

      Reply
  3. Casandra Rosario

    August 5, 2016 at 12:24 pm

    5 stars
    Seriously. I’m already hungry and then I see this! It really does look amazing, can’t wait to try it out.

    Reply
    • Maggie Unzueta

      August 8, 2016 at 9:30 am

      Hope you like it.

      Reply
  4. Beth

    June 9, 2018 at 7:53 pm

    This recipe was amazing. Definitely a keeper. Cooked 10 min on each side and next time will cook 12 min on each side. Over all amazing!

    Reply
  5. Niki

    February 8, 2021 at 9:39 pm

    I found this recipe while scrolling thru pinterest tried it and LOVE IT!!!! It’s the only way I like tri-tip now lol Thank you for sharing!!!!

    Reply
    • Maggie U

      February 15, 2021 at 11:56 am

      So glad you enjoyed this Niki!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A picture of Maggie Unzueta in her kitchen holding a coffee cup.

iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

More about me →

Popular

  • Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
  • Camarones a la Diabla [VIDEO]
  • Menudo (or Pancita) + VIDEO
  • Instant Pot Pork Tamales [VIDEO]
  • Caldo de Camarón – Mexican Shrimp Soup + VIDEO
  • Carne En Su Jugo + VIDEO

Featured On

A list of places Mama Maggie's Kitchen has been featured in.

Follow Maggie!

Follow Us on FacebookFollow Us on PinterestFollow Us on InstagramFollow Us on TwitterFollow Us on Google+Follow Us on YouTube

Footer

↑ back to top

About

  • About Maggie
  • Privacy Policy
  • Cookie Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • PR/ Advertise
  • Email maggie @ mamamaggieskitchen.com