Tri-Tip with Cabernet Sauvignon Marinade

By VegasBartender

Ingredients

• 6 large garlic cloves, roughly chopped
• 1 tsp salt
• 1 cup Redwood Creek Cabernet Sauvignon
• 3 tbsp balsamic vinegar
• 3 tbsp soy sauce
• 1 tbsp honey
• 4 sprigs thyme
• 2 1/2 lbs beef tri-tip

Details

Servings 1
Adapted from redwoodcreek.com

Preparation

Step 1

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.