Cabernet Soy Grilled Tri-Tip
List of Ingredients
- 1/2 cup Cabernet Sauvignon
- 1/3 cup sugar
- 1/4 cup soy sauce
- 3 quarter size slices fresh ginger root, minced
- 2 cloves garlic, minced
- 1 beef tri-tip, trimmed of visible fat
Instructions
- In zip-type bag (1 gallon or larger) combine wine, sugar, soy sauce, garlic and ginger.
- Put meat in marinade, seal bag, and move meat about to make sure marinade gets all over it.
- Place meat in refrigerator. (Place bag of meat in large bowl in refregerator, if desired, to keep meat secure).
- Marinate for 1 hour or until to 24 hours, turning meat occasionally.
- Lift meat from marinade, reserving marinade.
- Grill meat over medium coals, turning occasionally to brown evenly. Cook until meat thermometer indicates internal temperature, at thickest point, to be 125 for rare (around 20 to 30 minutes for a 1 1/2 to 2-inch piece of meat).
- Place meat on carving board and allow 5 to 10 minutes resting time.
- In a 1 to 2-quart pan, heat remaining marinade to boiling. Boil until reduced to around 1/2 cup (this should take about 5 minutes). Strain and place in serving bowl along with accumulated juices from cooked meat.
- Slice meat across the grain and serve with sauce.
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