Shiraz-Soy Tri-Tip

Name: Shiraz-Soy Tri-Tip
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 2 teaspoons Dijon mustard; 2 teaspoons minced garlic; 59 milliliters lemon juice; 177 milliliters Shiraz (Syrah) wine; 158 milliliters soy sauce; 1 kilograms beef tri-tip (about , fat trimmed, rinsed and patted dry; 59 milliliters vegetable oil; 2 Tbsps Worcestershire

Shiraz-Soy Tri-Tip might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 269 calories, 25g of protein, and 15g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up worcestershire, shiraz wine, soy sauce, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert. From preparation to the plate, this recipe takes around 2 hours and 35 minutes.

Instructions

In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Soy Sauce

Mustard

Vinegar

Garlic

Shiraz

Cooking Oil

Equipment you will use

Ziploc Bags

Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally.

Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125 to 130 on a thermometer, about 25 minutes, or until as done as you like.

Ingredients you will need

Marinade