Ingredients

Tri-Tip
1 Wild T Bison Tri-Tip Roast

1 TBS Lemon zest
1 ½ tsp Ground cumin
1 tsp Sea salt
1 tsp Pepper

Fresh Basil Marinade

1 cup Bison broth (beef broth could be substituted)
2 TBS Balsamic vinegar
2 TBS Olive Oil
2 TBS Minced fresh Lemon Basil
1 TBS Dijon style mustard
1 tsp Sea salt
1 tsp pepper

Directions

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 towel. Combine lemon zest, salt, pepper and cumin. Sprinkle then rub over entire roast. Place roast on direct fire (turning over once) until internal temperature reaches 130 to 135 degrees (130 will rise to 135 medium rare, while resting and 135 will rise to 140 and so on) Let rest for 10 minutes until desired internal temperature has been reached. Slice in ¼ inch slices across the grain.

Sauce

Place reserve marinade in sauce pan. Cook until reduced by half. Add 2 TBS butter and ¼ cup cream for a zesty, creamy sauce.