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Savory Grilled Tri-Tip Roast Recipe

Sage, fresh lemon, and pomegranate juice deliver a rich essence to this unique entree recipe that your guests are going to love – especially paired with a nice bottle of red wine!

I love springtime! It's that great time of year when you can start getting out of the kitchen and into the fresh air by firing up the grill. I also love the many wonderful flavors of the season, and I have combined a few in this recipe for a marinated grilled tri-tip roast.


1 teaspoon coarse salt

1/2 teaspoon ground pepper

1 teaspoon fresh lemon rind

1 1/2 teaspoons finely chopped sage or 1 teaspoon dried

3 pounds tri-tip roast

2 cups natural pomegranate juice

1 teaspoon light brown sugar

3 tablespoons unsalted butter (melted) or light olive oil

1 teaspoon fresh lemon juice

1/4 cup cooking red wine (or whatever red you’re drinking while cooking)

Fresh pomegranate seeds, sage leaves and grilled persimmons for garnish

Large re-sealable bag

Meat thermometer

Grill Aluminum foil

Small saucepan


Combine salt, pepper, lemon rind and sage. Generously rub over roast. Let sit for 15 minutes.

Mix together pomegranate juice, light brown sugar, butter/oil, lemon juice and wine. Whisk thoroughly and place in large re-sealable bag. Add roast and refrigerate 3-4 hours turning over in bag 1-2 times.

Allow roast to reach room temperature.

Heat grill to medium-high. Grill it for approximately 35 minutes or until meat thermometer reads 130 degrees at thickest part. Tri-tip is a lean cut of beef, so when roasting on the grill it's best to cook it to a medium temperature so it does not dry out.

Remove and cover loosely with foil for about 15 minutes.

Put leftover marinade in small saucepan and bring to boil. Let sauce reduce by half, about 10-15 minutes.

Carve, against the grain, 1/4” thick slices and place on serving dish. Add fresh pomegranate seeds, sage leaves and grilled persimmons and serve with pomegranate reduction on side.

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