Recipe: Shiraz-Soy Tri-Tip

SHIRAZ-SOY TRI-TIP

3/4 cup Shiraz (Syrah) wine*
2/3 cup soy sauce
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 Tablespoons Worcestershire
2 teaspoons Dijon mustard
1 1/2 teaspoons minced garlic
1 beef tri-tip (about 2 1/2 lb.) fat trimmed, rinsed and patted dry

In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard and garlic. 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 trip-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 degrees F to 130 degrees F on a thermometer, about 25 minutes, or until as done as you like.

Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.

Note: Brush some of the marinade on bell peppers and onions; grill them next to the meat for about 15 minutes. (Stop brushing on marinade at least 5 minutes before veggies are done, so heat can kill any bacteria from meat.)

*Wine: A fruity Shiraz or Syrah (the same grape) with a hint of sweet pipe-tobacco smoke.

Servings: 8-10