Thursday, April 14, 2011

Shiraz-Soy Tri Tip Roast

My husband loves tri tip...doesn't matter if it is steak or roast, he just loves it. And so do my kids. And so do I. Wonder of wonder, a meal we can all agree on! But the problem is that a friend of ours made a delicious tri tip years ago marinated in Lawry's Teriyaki Marinade overnight and that is the only way he wants it prepared. I come across recipe after recipe of delicious sounding tri tips and he will only have his Lawry's. Until now. This recipe from Sunset Magazine is easy, can be prepared the day before, and is delicious. Take that, stupid Lawry's.

And, about this photo...yes we like our cows walking to our table. I cooked it for 20 may want to go another 5 or so.


3/4 cup Shiraz (Syrah) wine (I used a cheapie Yellow Tail from TJs...)
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


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.