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Category: Beef I - Roasts, Tenderloins, Misc
Prep Time: Cook Time: Total Time:
Marinade
3 tbsp olive oil
2 tbsp Dijon
1/4 cup bourbon whiskey
1/3 cup reduced-sodium soy sauce
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1/4 cup light brown sugar
2 tbsp minced red onion
1 tbsp minced garlic
1 tbsp kosher salt
2 tsp black pepper
Beef
1 tri-tip roast (2 to 2 1/4 lbs)
Oil for the grill grates
In a glass measuring cup, whisk together all the marinade ingredients. Puncture the beef all over with a fork and place in a sealable plastic bag. Pour about two-thirds of the marinade over the beef; reserve remaining marinade to use as a sauce. Seal bag, squeezing out the air. Massage the outside of the bag to work the marinade in. Refrigerate at least four hours or overnight.
About 30 minutes before grilling, remove the beef from the marinade (discard marinade) to a platter and set aside while the grill is heating.
Preheat the grill to medium-high. Oil the grates and heat another five minutes. Add the tri-tip and sear on all sides to get nice grill marks. Move to indirect heat (no heat source under the beef) and finish cooking to desired degree of doneness, about 35 minutes (depending on the size) for medium-rare or until an internal temperature reaches 125 degrees. Remove from the grill and let it rest. The temperature will continue to rise to about 130 degrees.
Heat the reserved marinade briefly, thinly slice the tri-tip against the grain and drizzle with the sauce. Serves: 8
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BOURBON-MARINATED TRI-TIP
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Category: Beef I - Roasts, Tenderloins, Misc
Prep Time: Cook Time: Total Time:
Marinade
3 tbsp olive oil
2 tbsp Dijon
1/4 cup bourbon whiskey
1/3 cup reduced-sodium soy sauce
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1/4 cup light brown sugar
2 tbsp minced red onion
1 tbsp minced garlic
1 tbsp kosher salt
2 tsp black pepper
Beef
1 tri-tip roast (2 to 2 1/4 lbs)
Oil for the grill grates
In a glass measuring cup, whisk together all the marinade ingredients. Puncture the beef all over with a fork and place in a sealable plastic bag. Pour about two-thirds of the marinade over the beef; reserve remaining marinade to use as a sauce. Seal bag, squeezing out the air. Massage the outside of the bag to work the marinade in. Refrigerate at least four hours or overnight.
About 30 minutes before grilling, remove the beef from the marinade (discard marinade) to a platter and set aside while the grill is heating.
Preheat the grill to medium-high. Oil the grates and heat another five minutes. Add the tri-tip and sear on all sides to get nice grill marks. Move to indirect heat (no heat source under the beef) and finish cooking to desired degree of doneness, about 35 minutes (depending on the size) for medium-rare or until an internal temperature reaches 125 degrees. Remove from the grill and let it rest. The temperature will continue to rise to about 130 degrees.
Heat the reserved marinade briefly, thinly slice the tri-tip against the grain and drizzle with the sauce. Serves: 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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