Tri-Tip with Cabernet Sauvignon Marinade

Pair your grilled tri-tip steak with a bold Cabernet Sauvignon marinade for tender, juicy flavor enhanced with smoky heat.

Sliced medium-rare tri-tip steak with seared crust, garnished with thyme and roasted garlic, served alongside grilled zucchini

1Food Prep10 min + Marinade
2Grill Prep10–20 min
3The Cook30 min

Cooking for 4 people

Ingredients

2 1/2 lb.
beef tri-tip

Marinade

1 cup
Cabernet Sauvignon
1 tbsp.
honey
1 tsp.
salt
3 tbsp.
balsamic vinegar
3 tbsp.
soy sauce
4 sprigs
thyme
6 large cloves
garlic, roughly chopped

1Food 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.

2Grill Prep

Fuel: We recommend Kingsford™ Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: 450°F (Medium Heat)

3The 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.

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.