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Prep Time: Cook Time: Total Time:
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
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.
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.
Makes 8 to 10 servings
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Shiraz-Soy Tri Tip marinade
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Category: Recipes
Prep Time: Cook Time: Total Time:
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
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.
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.
Makes 8 to 10 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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