Rosemary Tri Tip

INGREDIENTS

¼   cup fresh rosemary leaves

2    cloves garlic, mashed

3    tablespoons olive oil

1    tablespoon aged balsamic vinegar

1    tri tip roast, fat trimmed

METHOD

Using a mortar and pestle, add the rosemary and crunch, pound and grind it. Add the garlic and grind it also. Add the olive oil and grind some more, about 4 to 5 minutes total. The contents should look real greenish about now. Add the balsamic and stir it in. Rub the marinade over both sides of the tri tip and place it into the refrigerator for 4 to 5 hours, in a covered dish or plastic bag.

If cooking on a Weber style grill, half-close the air vents on the bottom and lid of the grill once the coals are hot. On a gas grill, set the controls to medium. If you have a rosemary bush growing in your yard, trim the woody parts back until you have a large hand full and throw those onto the coals before adding the tri tip and closing the lid. This will add a bit or rosemary smoke to the process.

Turn the tri tip after 12 to 14 minutes and grill about the same time on the other side for medium rare. The rosemary stems may flare up when you open the grill to so be careful. The flames will die when the lid is replaced.