{"id":131075,"date":"2025-03-13T16:32:08","date_gmt":"2025-03-13T16:32:08","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/balsamic-tri-tip-with-red-wine-mustard-glaze\/"},"modified":"2025-03-13T16:32:08","modified_gmt":"2025-03-13T16:32:08","slug":"balsamic-tri-tip-with-red-wine-mustard-glaze","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=131075","title":{"rendered":"Balsamic Tri Tip with Red Wine Mustard Glaze"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"post-body-4356075090886358413\" itemprop=\"description articleBody\">\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRPlRjvla-5fYMvcb4ZZandqYKVjhjZuCKL_NNN6sX4YUotli63smcLuHkpXH-Jva5xV0Wlx5uHTAXvlDj8aEtOGphzPnJkaaO7j7y5kdki4NIA850v7wPSu3iCmRhZcDO2DKS7JOtvcJ5\/s1600\/Balsamic_tri_tip_glazed.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"><img decoding=\"async\" border=\"0\" data-original-height=\"91\" data-original-width=\"250\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRPlRjvla-5fYMvcb4ZZandqYKVjhjZuCKL_NNN6sX4YUotli63smcLuHkpXH-Jva5xV0Wlx5uHTAXvlDj8aEtOGphzPnJkaaO7j7y5kdki4NIA850v7wPSu3iCmRhZcDO2DKS7JOtvcJ5\/s1600\/Balsamic_tri_tip_glazed.jpg\"\/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\">Balsamic Red Wine Mustard Glaze<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>While making various <a href=\"https:\/\/www.blogger.com\/null\" id=\"balsamic tri tip roast\" name=\"balsamic tri tip roast\">Tri Tip marinated roasts<\/a><br \/>\n we set out to create an entirely new version of our famous balsamic<br \/>\ntri tip grill.\u00a0 In this version we take the essence of red wine and pair<br \/>\n that with tart, savory mustard to create a world beaters recipe called <strong>Balsamic Tri Tip with Red Wine Mustard Glaze<\/strong>.\u00a0<br \/>\n This is an awesome combination of all the great things meat lovers<br \/>\nlove.\u00a0 The salty acidic flavors of balsamic vinegar combined with the<br \/>\nround body of red wine topped off with subtle but tart mustard all<br \/>\nreduced down to a luscious coat worthy glaze.<\/p>\n<p>Let&#8217;s get down to making this wonderful treat using our spices and<br \/>\nseasonings along with some everyday combinations of ingredients.<\/p>\n<h2>\nIngredients Balsamic Tri Tip with Red Wine Mustard Glaze<\/h2>\n<p>\n1 Tri Tip Roast approximately 2 lbs<br \/>\n3 Tablespoons Extra Virgin Olive Oil<br \/>\n1 Tablespoon Honey<br \/>\n2 Tablespoons Balsamic Vinegar<br \/>\n1\/4 Cup Red Wine<br \/>\n3 Tablespoons Yellow Mustard<br \/>\n1 Tablespoon Rosemary chopped<br \/>\n2 Teaspoons Kosher Salt<br \/>\n2 Garlic Cloves diced<br \/>\n1\/2 Teaspoon Black Pepper<br \/>\n1\/4 Cup Orange Juice<br \/>\n3 Tablespoons <a href=\"https:\/\/jakesfamousfoods.com\/bbq-rub-c-24\/tri-tip-dry-rub-seasoning-for-steaks-and-ribs-5-oz-p-361.html\">Jake&#8217;s Tri Tip, Steak and Rib Rub<\/a><\/p>\n<p>Directions to cook Tri Tip:<\/p>\n<p>1. Thoroughly wash and clean the tri tip roast.<br \/>2. Pat dry with paper towels or lint free towel.<br \/>3.\u00a0 Rub Tri tip with Extra Virgin Olive Oil<br \/>4. Coat and Rub Tri tip with Jake&#8217;s <a href=\"https:\/\/jakesfamousfoods.com\/bbq-rub-c-24\/tri-tip-dry-rub-seasoning-for-steaks-and-ribs-5-oz-p-361.html\">Tri Tip, Steak and Rib Rub<\/a>.<br \/>5. Set seasoned roast aside in refrigerator to marinate.<br \/>6. Collect a medium sized bowl and combine all ingredients including<br \/>\nthe Balsamic Vinegar, Honey, Mustard, Red Wine, Kosher Salt, Rosemary,<br \/>\nGarlic, Black Pepper, and Orange Juice.<br \/>7. Mix all ingredients thoroughly until blended.<br \/>8. Place blended ingredients in a pot on medium high heat.<br \/>9. Bring the ingredients to boil stirring continuously as material will stick to pot if not stirred.<br \/>10. Once boiling reduce heat to medium low and allow ingredients to<br \/>\nreduce for 15 minutes until syrupy glaze forms on a large spoon.<br \/>11.\u00a0 Once glaze is formed remove from heat and allow glaze to rest in pot.<\/p>\n<p>Directions to Grill Tri Tip<\/p>\n<p>We prefer the <a href=\"https:\/\/jakesfamousfoods.com\/12-days-of-tri-tip-expert-recipes-revealed-ebook-p-290.html\">Santa Maria Style grilling method<\/a><br \/>\n when making tri tip.\u00a0 Having made hundreds of tri tips we find that<br \/>\nthis method is the easiest and best way to ensure the tri tip is grilled<br \/>\n uniformly and the flavor delivered in a perfect way.<\/p>\n<p>To get started with the grilling process first ensure that you&#8217;ve got<br \/>\n two cooking zones on your bbq grill.\u00a0 The grill should have a medium<br \/>\nhigh to high heat zone as if you were going to grill a steak.\u00a0 This will<br \/>\n be the sear zone.\u00a0 The second zone will be the indirect cooking or<br \/>\nroasting zone.\u00a0 In addition the grill must be able to have a lid that<br \/>\ncan close for the roasting effect.\u00a0 If you want to use a smoking wood<br \/>\nduring the grilling process you can as a bit of red oak, hickory, pecan<br \/>\nor mesquite will certainly enhance the flavor of your <strong>Balsamic Tri Tip with Red Wine Mustard Glaz<\/strong>e.<\/p>\n<p>After the grill is started and especially if you&#8217;re using a charcoal<br \/>\nor lump charcoal to grill the roast remove the tri tip from the<br \/>\nrefrigerator and place on a container on the kitchen counter.\u00a0 This will<br \/>\n allow the roast to bring itself as close to room temperature as<br \/>\npossible.\u00a0 It&#8217;s best not to cook with a cold tri tip which will take<br \/>\nlonger to finish in the process.<\/p>\n<p>With the tri tip relaxed and the grill ready, bring the tri tip first<br \/>\n placing it on the medium high to high heat zone.\u00a0 Allow the tri tip to<br \/>\nsear on the zone for at least 5-6 minutes.\u00a0 Rotate the tri tip and sear<br \/>\nthe opposite side for an addition 5-6 minutes.\u00a0 Then rotate the tri tip<br \/>\nagain to sear until all sides are seared.\u00a0 At this stage you can leave<br \/>\nthe lid open as the searing does not require the fully enclosed state.<\/p>\n<p>Once the tri tip is seared move the roast onto the medium heat zone.\u00a0<br \/>\n Close the lid and allow the tri tip to grill for 15 minutes.\u00a0 Check the<br \/>\n roast with a meat thermometer.\u00a0 When checking the temperature always<br \/>\ninsert the thermometer from the side and never from the top.\u00a0 Insert the<br \/>\n gauge at least half way into the roast to get the most accurate<br \/>\nreading.<\/p>\n<p>See our range chart below to help you determine if you&#8217;re roast is<br \/>\ncooking too fast or too slow.\u00a0 Now each time you check for temperature<br \/>\nyou will turn the roast on the opposite side until you&#8217;ve roasted the<br \/>\ntri tip all the way around.\u00a0 Pay special attention to the lid ensuring<br \/>\nthat the lid is closed after each measurement.<\/p>\n<p>Once the tri tip roasted is grilled to the temperature you want<br \/>\nremove the roast and place in a covered container.\u00a0 DO NOT serve or cut<br \/>\nthe roast right away.\u00a0 Allow the juices of the tri tip to reabsorb into<br \/>\nthe meat to increase the overall tenderness of the roast.\u00a0 Allow the<br \/>\nroast to rest for at least 15 minutes then serve.<\/p>\n<p>To properly cut the tri tip ALWAYS cut across or perpendicular to the<br \/>\n grain.\u00a0 Cut segments at least a 1\/4 inch thick.\u00a0 Cutting in this<br \/>\nfashion will ensure that the tender tri tip does not become chewy or<br \/>\nstringy.<\/p>\n<p>**Special tip: Before grilling cut off a 1-2 inch portion of the<br \/>\nroast and cook in the same process as the larger roast.\u00a0 This smaller<br \/>\nportion will be a gauge as to how will the larger portion is grilling.\u00a0<br \/>\nIt&#8217;s important to NOT cut into the larger portion during grilling.\u00a0 If<br \/>\ncut the moisture will drain out of the meat and the roast will become<br \/>\ndry.<\/p>\n<h3>\nUsing the Balsamic, Red Wine, Mustard Glaze<\/h3>\n<p>\nOnce the tri tip roast is completed and rested and sliced take a<br \/>\nmedium size ladle and pour the glaze over the slice portions.\u00a0 As an<br \/>\noption you can coat the entire uncompleted roast about 5 degrees before<br \/>\nfinishing then simply roast the tri tip with the glaze on the meat.\u00a0 If<br \/>\nthis method is chosen you will still need to REST the tri tip after<br \/>\ngrilling.\u00a0 You can then ladle on as much<strong> Balsamic Tri Tip with Red Wine Mustard Glaze<\/strong> as you desire.<\/p>\n<p><b>TEMPERATURE CHART FOR OUR MEATS<\/b><\/p>\n<table>\n<thead>\n<tr>\n<th style=\"width: 100px;\">BEEF STEAKS<\/th>\n<th style=\"width: 100px;\">GOURMET<\/th>\n<th style=\"width: 100px;\">USDA<\/th>\n<\/tr>\n<tr>\n<td style=\"width: 100px;\">Rare<\/td>\n<td style=\"width: 100px;\">125-130\u00baF<\/td>\n<td style=\"width: 100px;\">140\u00baF<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 100px;\">Medium Rare<\/td>\n<td style=\"width: 100px;\">130-140\u00baF<\/td>\n<td style=\"width: 100px;\">150\u00baF<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 100px;\">Medium<\/td>\n<td style=\"width: 100px;\">140-150\u00baF<\/td>\n<td style=\"width: 100px;\">160\u00baF<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 100px;\">Medium Well<\/td>\n<td style=\"width: 100px;\">155-165\u00baF<\/td>\n<td style=\"width: 100px;\">170\u00baF<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 100px;\">Well Done<\/td>\n<td style=\"width: 100px;\">N\/A<\/td>\n<\/tr>\n<\/thead>\n<\/table>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>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.\u00a0 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":131076,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[28489,25445,13224,695,6985,10612,9182],"dealstore":[],"offerexpiration":[],"class_list":["post-131075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-balsamic","tag-glaze","tag-mustard","tag-red","tag-tip","tag-tri","tag-wine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Balsamic Tri Tip with Red Wine Mustard Glaze - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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