Here’s a Grilling Recipe for Pioneer Day

Smith’s Jeff Jackson Recipe

Jalapeno and balsamic marinated tri tip with sauce

For the Tri-Tip:
2-3 lb tri-tip roast
1/4 tsp. balsamic vinegar
2 tbsp. olive oil
2 jalapenos, minced
1/2 tsp. black pepper
2 tbsp. minced garlic
1/4 tsp. soya sauce

For the sauce:
1 ea. ketchup
1/2 tsp. balsamic vinegar
1/4 tsp. Maple syrup
1 tbsp. Worchestershire sauce
1/2 tsp. kosher salt + 1/2 tsp. pepper
1 tbsp. Garlic
1 jalapeno, chopped


1. To prepare the tri tip, add the balsamic vinegar, olive oil, jalapenos, pepper, garlic, and soy sauce to a large zip-top bag. Mix to combine. Add the tri tip, then seal the bag and place it in the fridge for at least 4 hours, but better overnight.

2. Preheat your grill to medium-high. Add the tri tip and cook 10-12 minutes on each side. It is best to monitor the meat with a digital thermometer. It is rare at 120 degrees, medium at 135, medium well at 145, well done at 155 and above.

3. While the tri tip is cooking, prepare the sauce by adding a little oil to a pan over medium-high heat. Add the jalapeno and garlic and cook 1-2 minutes until the jalapeno begins to soften. Add ketchup, vinegar, syrup, Worcestershire, salt and pepper. Stir and bring the sauce to a boil. Remove from heat and reserve.

4. Remove the meat from the grill and let it rest for 10 minutes before serving. Slice the meat against the grain and serve hot with the sauce. Enjoy!

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