Thomas J. Story
Total Time
2 Hours 35 Mins
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.

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.

Ratings & Reviews

Colette's review

September 24, 2017
Delicious marinade! Easy and so tasty. I let it sit 24 hrs, used a red blend with Syrah in it and added extra garlic. I love the lemony edge to it. I will make again and again.

Buklbny's Review

December 04, 2008
This was just perfect. Great flavor, and great the next morning with eggs!

Kathieo's Review

April 21, 2009
This was fabulous! I made it for my SO's birthday and he loved it. The only change I made was to double the garlic, just because we like it. I marinated the meat all day (over 8 hrs), turning ever hour or so, and grilled it very rare. Served with it I roasted quartered Yukon potatoes, baby carrots, onions, and garlic, tossed in olive oil, at 450, stir often, until tender and onions browned. A perfect combo. I WILL be making this again. Thanks.

TJSimpson's Review

October 29, 2013
This is obvious ex post facto, but if you don't like the flavor of soy this is not the marinade for you! I assumed the low proportion would not be overpowering, but alas it was. Possibly marinading for less, I marinaded mine for almost 24 hours, would be better. Also, I made a reduction sauce with the marinade just because, and it was of course too salty.

awestley's Review

October 19, 2009
Great marinade and tri-tip is one of my favorite cuts of meat.

DaniB44's Review

May 04, 2010
This recipe always turns out amazing, and it's so quick and easy to make. YUM.

millechick's Review

August 12, 2013
This is hands-down the best tri-tip I've ever made and I rarely make the same thing twice. Nothing goes into my "keep forever" file unless it's amazing, reasonably priced to make and not overly-fussy to prepare. Since I found this recipe, I never make any other tri-tip.