3 slices fresh ginger (each the size of a quarter)
2 cloves garlic
1 fat-trimmed beef tri-tip (about 2 lb.)
How to Make It
In a plastic food bag (at least 1 gal.), combine wine, sugar, and soy sauce.
With the flat side of a knife, crush ginger and garlic. Add to wine mixture.
Wipe beef with a damp towel and put in bag, seal, and shake to mix. Set bag in a pan and chill, turning occasionally, at least 30 minutes or up to 1 day.
Lift beef from bag, reserving the marinade. Lay meat on a grill above a solid bed of medium coals or on a gas barbecue on medium heat (you can hold your hand at grill level only 4 to 5 seconds). Cover gas grill. Turning beef as needed to brown evenly, cook until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 30 minutes total for a 1 1/2- to 2-inch-thick piece.
Transfer meat to a carving board, keep warm, and let rest 5 to 10 minutes.
Meanwhile, pour reserved marinade into a 1- to 2-quart pan. Over high heat, boil marinade until reduced to about 1/2 cup, about 5 minutes. With a slotted spoon, discard ginger and garlic. Pour marinade sauce into a bowl and add juices that have drained from meat.
Slice meat thinly across the grain and accompany with sauce.
This recipe is phenomenal! simple enough for an every day meal, but delicious enough for entertaining. The only thing I changed was I double the marinade (except the sugar, I keep that at 1/3 cup) and reduce the sauce a little more than the recipe calls far. I'll usually serve this with steamed green beans tossed in olive oil, kosher salt, pepper, and fresh lemon juice along with roast baby red potatoes.
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