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Tri-Tip with Cabernet Sauvignon Marinade

  • Yields: 4 Servings
  • Cook time: 30 minutes
  • Prep time: 15 minutes

Ingredients

  • 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

Instructions

In a medium mixing bowl, whisk first six ingredients together.

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.

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.

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.

Slice meat and top with reduction sauce.

A bold beef dish needs a bold smoking wood.

  1. Credit: Redwood Creek Winery

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