Shiraz-Soy Tri-Tip

Thomas J. Story
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.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Total: 2 Hours, 35 Minutes

Nutritional 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

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

Preparation

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.

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

Note:

July 2005