Sin Zin Marinated & Grilled Tri-Tip BeefEntrée This dish is another creation from Tim Vallery, a local chef who has become a regular at AVV. Tim prepared and served this dish at our final estate garden lunch of the 2010 season along with truffled mashed potatoes, and roasted parsnips, beets and carrots from our garden. 3 cups Sin Zin 2 cloves garlic, smashed 1 tbsp chopped shallot 10 sprigs Italian parsley 10 sprigs fresh thyme, picked clean, discard stem 1 1/2 cups olive oil 1 tbsp kosher salt 1 tsp freshly ground black pepper 2 to 2 1/2 lb tri-tip Remove the silver skin from the tri-tip. In a stainless steel saucepan, reduce the wine by 1/4 and then cool. Combine the wine and the other marinade ingredients in a blender and process until well combined. Place the tri-tip in a large zip lock bag or large glass baking dish, pour the marinade over the steak and refrigerate for at least 6 hours and preferably overnight. Remove the steak from the marinade and season with salt and pepper. On a clean, hot grill, sear the steaks on each side so that you get distinct cross grill marks. Continue grilling the steak over indirect heat until the tri-tip reaches an internal temperature of 125 degrees (about 12 to 15 minutes). As an alternative, the steak may also be cooked in a 250 degree oven. Remove from the grill, tent with foil and let rest for 5 to 10 minutes. Slice across the grain and serve.