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We recently visited the newly remodeled Phoenix (43rd Ave and McDowell) Smart & Final store (that has been turned into an “Extra” store) to see all the changes they made.
This store now has more bulk foods, whole foods, gravity bins for grains, nut and healthy snacks – overall just more! They had a lot going on while we were there and it was obvious people were excited about the remodel.
We bought some ingredients to create one of our favorite BBQ recipes on an often looked over cut of meat – tri-tip. Ideally you’d let this marinade overnight for the best results but at least give it a couple of hours.
Marinated Tri-Tip RecipeCourse: Main
2-3 lbs Tri-tip
1 tbsp Oregano
1 tbsp Rosemary
1 tsp Stone Ground Mustard
1 tsp Raw honey
1/4 cup Balsamic vinegar
1/2 cup Extra Virgin Olive Oil
dash Red pepper flakes
Salt and Pepper to taste
2 cloves Garlic Minced
- Finely chop the oregano and rosemary (you can use dried as well) and place in a medium bowl.
- Add mustard, honey, balsamic vinegar, olive oil, garlic, red pepper flakes (if using), salt and pepper to the bowl. Mix well.
- Pour marinade into a large freezer bag or sealed container and allow to sit overnight or at least for a few hours.
- Place on pre-heated grill (on high) for a few minutes until seared.
- Turn over until the other side is seared.
- Reduce heat to Medium-High and cook until internal temp reaches 145F turning once or twice.
- Allow to sit for a few minutes before cutting.
- Definitely let the recipe marinade for as long as possible.
- You can prep the marinade ahead of time and freeze in a plastic bag with the tri-tip until you’re ready to cook. Allow the stead to thaw in the refrigerator before grilling.
We also threw some peppers and onions (drizzled with olive oil and salt and pepper) in a foil wrap onto the grill to go with the steak.
I love the leftovers with eggs in the morning!