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Shiraz-Soy Tri-Tip

Thomas J. Story
Total time 2 hrs, 35 mins
Yield Makes 8 to 10 servings
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.

Ingredients

  • 3/4 cup Shiraz (Syrah) wine
  • 2/3 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons Worcestershire
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons minced garlic
  • 1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry

Nutrition Information

  • calories 151
  • caloriesfromfat 38 %
  • protein 21 g
  • fat 6.3 g
  • satfat 1.9 g
  • carbohydrate 0.8 g
  • fiber 0.0 g
  • sodium 342 mg
  • cholesterol 59 mg

How to Make It

  1. 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.

  2. 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.

  3. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.

  4. Wine: A fruity Shiraz or Syrah (the same grape) with a hint of sweet pipe-tobacco smoke.