Tri-Tip with Cabernet Sauvignon Marinade
Pair your grilled tri-tip steak with a cabernet sauvignon marinade and you get a tender, juicy steak filled with flavor enhanced by a smokey grill.
![](https://www.kingsford.com/wp-content/uploads/2023/05/TriTip_cc1_00000000_72-Desktop.jpg?quality=50)
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Ingredients
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2.5 lb. beef tri-tip
Marinade
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1 cup Cabernet Sauvignon
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1 tbsp. honey
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1 tsp. salt
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3 tbsp. balsamic vinegar
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3 tbsp. soy sauce
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4 sprigs thyme
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6 large cloves garlic, roughly chopped
1 Food Prep
In a medium mixing bowl, whisk together your marinade ingredients.
Add your mixture to a heavy-duty resealable plastic bag, then add your tri-tip steak.
Seal your bag, pressing out any excess air and place the bag in a shallow baking dish. Let your steak marinate in the bag in the refrigerator, turning occasionally, for at least 4 hours and up to 24 hours.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets and adding 2 to 3 chunks of your favorite smoking wood or a handful of Kingsford® Wood Chips with Hickory or Cherry
Method: Direct-Heat Grilling
Temp: 450°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
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3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your tri-tip on the grate and reserve the remaining marinade in the bag.
- Grill meat to desired doneness.The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
When ready, remove your tri-tip steak from the grill and let it rest for 15 minutes. In a small saucepan, bring your remaining marinade to a boil. Reduce the heat to low and simmer for 8–10 minutes, stirring occasionally.
- When your reduction sauce is ready, slice your tri-tip steak and top with sauce to serve.
** Cooking times are approximate and based on a 1” steak, including sear time.
![](https://www.kingsford.com/wp-content/uploads/2023/04/6.08-sliced-steak@2x.jpg?quality=50)
![](https://www.kingsford.com/wp-content/uploads/2023/04/6.08-steak-doneness-chart@2x.jpg?quality=50)
Redwood Creek Winery
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
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