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
Total:
Recipe from Sunset

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Recipe Time

Total: 2 Hours, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 38%
  • Protein: 21g
  • Fat: 6.3g
  • Saturated fat: 1.9g
  • Carbohydrate: 0.8g
  • Fiber: 0.0g
  • Sodium: 342mg
  • Cholesterol: 59mg

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. 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. 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. 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.
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