Wine Country Tri Tip

Pair with our Pair with East Bench Zinfandel

Yield: 4 Servings

Ingredients:

  • 1 (2-pound) beef tri-tip roast
  • 5 Cups Zinfandel
  • 1/4 Cup Celery Chopped
  • 1 1/2 Cups Leeks Chopped
  • 3/4 Cups Onions Chopped
  • 3/4 Cups Carrots Chopped
  • 10 Cloves Crushed Garlic
  • 1/2 Bunch Thyme
  • 1/4 Bunch Parsley
  • 2 Bay Leaves
  • 1 Cup Worcestershire
  • 1 Cup Soy Sauce
  • 2 Cups Ridge Olive Oil

Directions:

Marinade

  • Sweat the vegetables and herbs over medium heat for 10-15 mintues. Season with fresh cracked pepper.
  • Add red wine and bring to a boil. Reduce by 25%. Remove from heat and cool.
  • Whisk in worcestershire, soy sauce and olive oil. Pour over meat. Marinate for 12-24 hours.

Tri Tip

  • Grill Tri Tips over a hot flame to get nice char and color, then move to the cooler side of the grill.
  • Cook, turning often, until you reach 130 degrees in the thickest part of the steak. Approx 45min.
  • Take off grill, tent with foil and let the meat rest for at least 10 minutes, prior to slicing.