We had such a great time visiting with my husband's parents last week! So great in fact, that I've been a little behind in posting recipes :) But the good news is that while we were visiting, we also did quite a bit of cooking!
When my in-laws come to visit, I often grill tri-tip. It's a cut of meat that is somewhat difficult to find in the South East, so we often serve it at least once during their stay. Tri-tip is also a personal favorite of mine! I love the Santa Maria style that is typically found along the California Central Coast. But I also love experimenting with new spice combinations and marinades, so I was excited to try my hand at a red wine marinade.
Red wine and beef - most of us believe it's a fabulous combination. And the same holds true when you combine the two in a marinade. I found the base for my recipe on Epicurious, but did change the ratios quite a bit to suit my taste. I also reserved the marinade and reduced it, making a great reduction sauce.
Everyone agreed it was fabulous meal, and let me add, EXTREMELY simple!!!
Grilled Tri-Tip with Red Wine Marinade
Adapted from Gourmet Magazine, May 1996 via Epicurious.com
Serves 4-6
* 5 large garlic cloves, roughly chopped
* 1 teaspoon salt
* 3/4 cup dry red wine
* 2 tablespoons balsamic vinegar
* 2 tablespoons soy sauce
* 1 teaspoon honey
* 1 to1 1/2 pound tri-tip (London broil may be substituted)
Directions:
In a medium mixing bowl, whisk first 6 ingredients together.
In a heavy-duty sealable plastic bag combine tri-tip with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
Prepare grill.
Grill meat to desired doneness. Reserve the remaining marinade.
For medium rare meat, grill until the center of the meat reads 145°F on a meat thermometer. Approximately 20-25 minutes on the grill. Remove from grill and let meat rest 15 minutes. Thinly slice and top with the reduction sauce.
For the reduction sauce. Bring remaining marinade to boil in a small sauce pan. Reduce heat to low and simmer 8-10 minutes, stirring occasionally.
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Allison and Justin have a winner here. You could substitute flat iron steak or sirloin, as well, if you can't find tri-tip. Summer time meal for the family or for a dinner party, a winner. Leftovers are great over a mixed green salad topped with bleu cheese...yum!
ReplyDeleteWOW! This is really an amazing and attractive post about Grilled Tri-Tip . I appreciate your posted wonderful photos. Thanks for sharing such an interesting post.
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