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Syrah Soy Tri-tip

Recipe Date:
May 20, 2013
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 3/4 cup 2010 Bishop's Peak Rincon Syrah
  • 2/3 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup lemon juice
  • 2 tbsps Worchestershire sauce
  • 2 tsps Dijon mustard
  • 1 1/2 tsps garlic, minced
  • 1 beef tri-tip, about 2 1/2 lbs, fat trimmed, rinsed, patted dry
Directions

In a gallon size zip lock plastic bag, combine the Syrah, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard and garlic.  Add the tri-tip and seal the bag.  Refrigerate for at least 2 hours and 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.  Lift the tri-tip from the marinade and lay on the hot grill; discard the marinade.  Close the grill lid.  Turn the tri- tip every 5 minutes until rare in the center and between 125 to 130 degrees on the thermometer.  This should take about 25 minutes.

Let the meat rest for 5 minutes then cut across the grain in thin, slanting slices.
Serve with grilled vegetables, a garden salad and a glass of 2010 Bishop’s Peak Rincon Vineyard Syrah.

Note: Make extra marinade and use it to brush on vegetables cooked on the grill.  It tastes great on bell peppers, onions and eggplant!