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Cabernet-Soy Tri-Tip

Yield Makes 6 servings


  • 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.)

Nutrition Information

  • 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

  1. In a plastic food bag (at least 1 gal.), combine wine, sugar, and soy sauce.

  2. With the flat side of a knife, crush ginger and garlic. Add to wine mixture.

  3. 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.

  4. 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.

  5. Transfer meat to a carving board, keep warm, and let rest 5 to 10 minutes.

  6. 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.

  7. Slice meat thinly across the grain and accompany with sauce.