Tri-Tip with Cabernet Sauvignon Marinade

Tri-Tip with Cabernet Sauvignon Marinade Print this recipe

Yields: 4 servings
Cook time: 30 minutes Prep time: 15 minutes


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


  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.


  1. Redwood Creek Winery
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