Syrah Soy Tri-tip
- 3/4 cup 2012 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
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 2012 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!