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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Brush some of the marinade on bell peppers and onions; grill them next to the meat for about 15 minutes. (Stop brushing on marinade at least 5 minutes before veggies are done, so heat can kill any bacteria from meat.) Prep and cook time: about 35 minutes, plus at least 2 hours to marinate. Ingredients:
3/4 cup shiraz (syrah) wine |
2/3 cup soy sauce |
1/4 cup vegetable oil |
1/4 cup balsamic vinegar |
1/4 cup lemon juice |
2 tablespoons worcestershire |
2 teaspoons dijon mustard |
1 1/2 teaspoons minced garlic |
1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry |
Directions:
1. In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally.
2. Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125° to 130° on a thermometer, about 25 minutes, or until as done as you like.
3. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.
4. Wine: A fruity Shiraz or Syrah (the same grape) with a hint of sweet pipe-tobacco smoke.
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