Balsamic Jalapeño Grilled Tri Tip

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!

How to Make Balsamic Jalapeño Grilled Tri Tip

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!

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.

• 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.

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.

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.

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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!

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 5 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

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