- 1/2 cup Cabernet Sauvignon
- 1/3 cup sugar
- 1/4 cup soy sauce
- 3 slices fresh ginger (each the size of a quarter)
- 2 cloves garlic
- 1 fat-trimmed beef tri-tip (about 2 lb.)
- calories 263
- caloriesfromfat 27 %
- protein 33 g
- fat 7.8 g
- satfat 2.7 g
- carbohydrate 13 g
- fiber 0.0 g
- sodium 761 mg
- cholesterol 92 mg
How to Make It
In a plastic food bag (at least 1 gal.), combine wine, sugar, and soy sauce.
With the flat side of a knife, crush ginger and garlic. Add to wine mixture.
Wipe beef with a damp towel and put in bag, seal, and shake to mix. Set bag in a pan and chill, turning occasionally, at least 30 minutes or up to 1 day.
Lift beef from bag, reserving the marinade. Lay meat on a grill above a solid bed of medium coals or on a gas barbecue on medium heat (you can hold your hand at grill level only 4 to 5 seconds). Cover gas grill. Turning beef as needed to brown evenly, cook until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 30 minutes total for a 1 1/2- to 2-inch-thick piece.
Transfer meat to a carving board, keep warm, and let rest 5 to 10 minutes.
Meanwhile, pour reserved marinade into a 1- to 2-quart pan. Over high heat, boil marinade until reduced to about 1/2 cup, about 5 minutes. With a slotted spoon, discard ginger and garlic. Pour marinade sauce into a bowl and add juices that have drained from meat.
Slice meat thinly across the grain and accompany with sauce.