Recipe by Brenda.
A flavorful way to prepare Tri-tip.
Top Review by Sauce Lover
This is delicious, even if you don't have alot of time to marinade it. I marinaded it for about 1 hour and it really had alot of flavor. I minced the garlic and the ginger together (we love them both) and I probably used more garlic and ginger than called for but the rest of the ingedients I kept the same. Really good, highly recommend it. The heated marinade was delicious over my steamed broccoli(al dente of course) and also the marinade ran around the plate into my sauteed fresh spinach and it was great on that too!!! A keeper for sure!!!!!
- 1⁄2 cup cabernet sauvignon wine
- 1⁄3 cup sugar
- 1⁄4 cup soy sauce
- 3 slices fresh ginger (each the size of a quarter)
- 2 garlic cloves
- 1 (2 lb) fat-trimmed beef tri-tip steak
Directions See How It's Made
- 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 (beef, not towel!), 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.