Saturday, June 29, 2019

Balsamic Tri Tip with Red Wine Mustard Glaze

Balsamic Red Wine Mustard Glaze
While making various Tri Tip marinated roasts we set out to create an entirely new version of our famous balsamic tri tip grill.  In this version we take the essence of red wine and pair that with tart, savory mustard to create a world beaters recipe called Balsamic Tri Tip with Red Wine Mustard Glaze.  This is an awesome combination of all the great things meat lovers love.  The salty acidic flavors of balsamic vinegar combined with the round body of red wine topped off with subtle but tart mustard all reduced down to a luscious coat worthy glaze.

Let's get down to making this wonderful treat using our spices and seasonings along with some everyday combinations of ingredients.

Ingredients Balsamic Tri Tip with Red Wine Mustard Glaze

1 Tri Tip Roast approximately 2 lbs
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Honey
2 Tablespoons Balsamic Vinegar
1/4 Cup Red Wine
3 Tablespoons Yellow Mustard
1 Tablespoon Rosemary chopped
2 Teaspoons Kosher Salt
2 Garlic Cloves diced
1/2 Teaspoon Black Pepper
1/4 Cup Orange Juice
3 Tablespoons Jake's Tri Tip, Steak and Rib Rub

Directions to cook Tri Tip:

1. Thoroughly wash and clean the tri tip roast.
2. Pat dry with paper towels or lint free towel.
3.  Rub Tri tip with Extra Virgin Olive Oil
4. Coat and Rub Tri tip with Jake's Tri Tip, Steak and Rib Rub.
5. Set seasoned roast aside in refrigerator to marinate.
6. Collect a medium sized bowl and combine all ingredients including the Balsamic Vinegar, Honey, Mustard, Red Wine, Kosher Salt, Rosemary, Garlic, Black Pepper, and Orange Juice.
7. Mix all ingredients thoroughly until blended.
8. Place blended ingredients in a pot on medium high heat.
9. Bring the ingredients to boil stirring continuously as material will stick to pot if not stirred.
10. Once boiling reduce heat to medium low and allow ingredients to reduce for 15 minutes until syrupy glaze forms on a large spoon.
11.  Once glaze is formed remove from heat and allow glaze to rest in pot.

Directions to Grill Tri Tip

We prefer the Santa Maria Style grilling method when making tri tip.  Having made hundreds of tri tips we find that this method is the easiest and best way to ensure the tri tip is grilled uniformly and the flavor delivered in a perfect way.

To get started with the grilling process first ensure that you've got two cooking zones on your bbq grill.  The grill should have a medium high to high heat zone as if you were going to grill a steak.  This will be the sear zone.  The second zone will be the indirect cooking or roasting zone.  In addition the grill must be able to have a lid that can close for the roasting effect.  If you want to use a smoking wood during the grilling process you can as a bit of red oak, hickory, pecan or mesquite will certainly enhance the flavor of your Balsamic Tri Tip with Red Wine Mustard Glaze.

After the grill is started and especially if you're using a charcoal or lump charcoal to grill the roast remove the tri tip from the refrigerator and place on a container on the kitchen counter.  This will allow the roast to bring itself as close to room temperature as possible.  It's best not to cook with a cold tri tip which will take longer to finish in the process.

With the tri tip relaxed and the grill ready, bring the tri tip first placing it on the medium high to high heat zone.  Allow the tri tip to sear on the zone for at least 5-6 minutes.  Rotate the tri tip and sear the opposite side for an addition 5-6 minutes.  Then rotate the tri tip again to sear until all sides are seared.  At this stage you can leave the lid open as the searing does not require the fully enclosed state.

Once the tri tip is seared move the roast onto the medium heat zone.  Close the lid and allow the tri tip to grill for 15 minutes.  Check the roast with a meat thermometer.  When checking the temperature always insert the thermometer from the side and never from the top.  Insert the gauge at least half way into the roast to get the most accurate reading.

See our range chart below to help you determine if you're roast is cooking too fast or too slow.  Now each time you check for temperature you will turn the roast on the opposite side until you've roasted the tri tip all the way around.  Pay special attention to the lid ensuring that the lid is closed after each measurement.

Once the tri tip roasted is grilled to the temperature you want remove the roast and place in a covered container.  DO NOT serve or cut the roast right away.  Allow the juices of the tri tip to reabsorb into the meat to increase the overall tenderness of the roast.  Allow the roast to rest for at least 15 minutes then serve.

To properly cut the tri tip ALWAYS cut across or perpendicular to the grain.  Cut segments at least a 1/4 inch thick.  Cutting in this fashion will ensure that the tender tri tip does not become chewy or stringy.

**Special tip: Before grilling cut off a 1-2 inch portion of the roast and cook in the same process as the larger roast.  This smaller portion will be a gauge as to how will the larger portion is grilling.  It's important to NOT cut into the larger portion during grilling.  If cut the moisture will drain out of the meat and the roast will become dry.

Using the Balsamic, Red Wine, Mustard Glaze

Once the tri tip roast is completed and rested and sliced take a medium size ladle and pour the glaze over the slice portions.  As an option you can coat the entire uncompleted roast about 5 degrees before finishing then simply roast the tri tip with the glaze on the meat.  If this method is chosen you will still need to REST the tri tip after grilling.  You can then ladle on as much Balsamic Tri Tip with Red Wine Mustard Glaze as you desire.


Rare 125-130ºF 140ºF
Medium Rare 130-140ºF 150ºF
Medium 140-150ºF 160ºF
Medium Well 155-165ºF 170ºF
Well Done N/A

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