Balsamic Tri-Tip

3 lb. Tri-Tip
¾ c. Tuscan Herb Olive Oil
¾ c. Pomegranate or other flavored Balsamic
1 heaping tsp. French mustard

Blend the olive oil, vinegar and mustard together and pour over the tri-tip. Refrigerate for 4 hrs. turning every hour to coat. Grill to desired doneness.

Print Friendly and PDF