Grilled Lemon Basil Tri-Tip


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Combine marinade ingredients and whisk until well blended. Place meat in Ziploc with marinade. Place in refrigerator overnight.

Prepare medium-hot grill. Remove bison roast from marinade. Reserve marinade for sauce if desired. Pat roast dry with paper towels. Combine lemon zest, salt, pepper and cumin. Sprinkle then rub over entire roast. Place roast on direct fire until internal temperature reaches 135 degrees. Let rest for 10 minutes until internal temperature reaches 140 degrees. Slice in 1/4″ slices across the grain.

Place reserve marinade in sauce pan. Cook until reduced by half. Add 2 T butter and 1/4 c cream for a zesty, creamy sauce.


1 BFB Tri-Tip bison roast
1 T Lemon zest
1 1/2 t Ground cumin
1 t Sea salt
1 t Pepper

Fresh Basil Marinade:
1 cup Bison broth
2 T Balsamic vinegar
2 T Olive oil
2 T Minced fresh basil
1 T Dijon style mustard
1 t Sea salt
1 t Pepper

Rump Roast, Pot Roast, Brisket, English Roast, Tri-tip

  • Date: 2.51 pm, 8 November 2015
  • Category: Entrées