Total Time
2 Hours 35 Mins
Yield
Makes 8 to 10 servings
Thomas J. Story

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

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