Tender Tri Tip

“This recipe is quick and easy to prepare and can also be made gluten free by using gluten free soy sauce. The full body and spiciness of the Zinfandel goes great with the soy sauce and ginger.”
– Jeff Millan, Marketing Assistant and Office Manager

– Serves 4 –

2 lb. tri-tip, if unavailable in your area use your favorite cut of meat and adjust cooking time accordingly
¾ cup Redemption Zinfandel
1 Tbsp. Worcestershire sauce
1 Tbsp. fresh ginger, minced
1 Tbsp. fresh garlic, minced
¼ cup sugar or brown sugar
½ cup soy sauce
2 Tbsp. olive oil

Method of Preparation:
Make sure to trim off as much of the fat from your tri-tip as you can before marinating and cooking.

Mix all ingredients in a large bowl or 1 gallon zip lock freezer bag. Add tri-tip and refrigerate for 8 to 24 hours (do not leave in marinade for over 24 hours). Take marinade and meat out of the fridge and let sit at room temperature for 1 hour before cooking.

Heat one side of the grill on high. Sear tri-tip for 4-5 minutes then flip and sear the other side for another 4-5 minutes (I pour olive oil over the top to help get a nice crispy sear). Move tri-tip to the other side of the grill, off of the direct heat, close grill and let cook on medium/high for 20 minutes or until desired doneness.

Remove meat from the grill and let the meat rest for 5 to 10 minutes before cutting. Pour yourself a glass of Redemption Zinfandel and revel as you wait for the meat to rest. Cut meat against the grain and enjoy with friends or family.

Enjoy with a glass of the 2012 Redemption Zinfandel.