Tri-Tip with Cabernet Sauvignon Marinade Print this recipe

Ingredients

• 1 cup Redwood Creek Cabernet Sauvignon
• 1 tablespoons honey
• 1 teaspoon salt
• 2 ½ pounds beef tri-tip
• 3 tablespoons balsamic vinegar
• 3 tablespoons soy sauce
• 4 sprigs thyme
• 6 large garlic cloves, roughly chopped

Instructions

1. In a medium mixing bowl, whisk first six ingredients together.
2. In a heavy-duty sealable plastic bag, combine mixture with tri-tip. Seal bag, pressing out excess air, and place in a shallow baking dish. Marinate in refrigerator, turning occasionally, at least 4 hours and up to 24.
3. Prepare grill. Grill meat to desired doneness. For medium rare meat, grill until center of tri-tip reaches 145°F (approximately 20-25 minutes). Reserve remaining marinade.
4. Remove tri-tip from grill and let rest 15 minutes. In a small sauce pan, bring remaining marinade to boil. Reduce heat to low and simmer 8-10 minutes, stirring occasionally.
5. Slice meat and top with reduction sauce.

Credit

1. Redwood Creek Winery