Notes: Brush some of the marinade on bell peppers and onions; grill them next to the meat for about 15 minutes. (Stop brushing on marinade at least 5 minutes before veggies are done, so heat can kill any bacteria from meat.) Prep and cook time: about 35 minutes, plus at least 2 hours to marinate.
In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or 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 (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125° to 130° on a thermometer, about 25 minutes, or until as done as you like.
Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.
Wine: A fruity Shiraz or Syrah (the same grape) with a hint of sweet pipe-tobacco smoke.
This was fabulous! I made it for my SO's birthday and he loved it. The only change I made was to double the garlic, just because we like it. I marinated the meat all day (over 8 hrs), turning ever hour or so, and grilled it very rare. Served with it I roasted quartered Yukon potatoes, baby carrots, onions, and garlic, tossed in olive oil, at 450, stir often, until tender and onions browned. A perfect combo. I WILL be making this again. Thanks.
This is obvious ex post facto, but if you don't like the flavor of soy this is not the marinade for you! I assumed the low proportion would not be overpowering, but alas it was. Possibly marinading for less, I marinaded mine for almost 24 hours, would be better. Also, I made a reduction sauce with the marinade just because, and it was of course too salty.
This is hands-down the best tri-tip I've ever made and I rarely make the same thing twice. Nothing goes into my "keep forever" file unless it's amazing, reasonably priced to make and not overly-fussy to prepare. Since I found this recipe, I never make any other tri-tip.
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