Ingredients:
- 3 Pound Tri-Tip
- 3/4 Cup Tuscan Herb Olive Oil
- 3/4 Cup Pomegranate Balsamic Vinegar
- Heaping teaspoon French mustard
Directions:
- Blend olive oil, vinegar, & mustard.
- Refrigerate 4-hours redistributing juices every hour.
- Grill to desired doneness.
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