Wine Country Tri Tip

Pair with our Pair with East Bench Zinfandel

Yield: 4 Servings

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Ingredients:

• 1 (2-pound) beef tri-tip roast
• 5 Cups Zinfandel
• 1/4 Cup Celery Chopped
• 1 1/2 Cups Leeks Chopped
• 3/4 Cups Onions Chopped
• 3/4 Cups Carrots Chopped
• 10 Cloves Crushed Garlic
• 1/2 Bunch Thyme
• 1/4 Bunch Parsley
• 2 Bay Leaves
• 1 Cup Worcestershire
• 1 Cup Soy Sauce
• 2 Cups Ridge Olive Oil

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Directions:

Marinade

• Sweat the vegetables and herbs over medium heat for 10-15 mintues. Season with fresh cracked pepper.
• Add red wine and bring to a boil. Reduce by 25%. Remove from heat and cool.
• Whisk in worcestershire, soy sauce and olive oil. Pour over meat. Marinate for 12-24 hours.

Tri Tip

• Grill Tri Tips over a hot flame to get nice char and color, then move to the cooler side of the grill.
• Cook, turning often, until you reach 130 degrees in the thickest part of the steak. Approx 45min.
• Take off grill, tent with foil and let the meat rest for at least 10 minutes, prior to slicing.