Recipe: Tri-Tip Or London Broil and Marinades - Classic, Chunky Pineapple, and Southwestern for Pat

Marinated Tri-Tip or London Broil
Classic Tri Tip Marinade
Chunky Pineapple Tri-Tip Marinade
Southwestern Tri Tip Marinade

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MARINATED TRI-TIP OR LONDON BROIL

Tri-tip or London Broil
MARINADE:
1/2 cup burgandy wine
1/4 cup oil
1/4 cup soy sauce
1/2 cup teriyaki sauce
1 tbsp. paprika
1/3 cup vinegar
3 cloves chopped garlic
1 tbsp. dried parsley flakes

Mix marinade. Overnight marinate meat. Cook over charcoal fire basting with marinade.

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CLASSIC TRI TIP MARINADE
Source: Alfalfa's/ Wild Oats in Colorado

1 tbsp. butter
1/2 cup catsup
1/4 cup honey
1/8 cup Worcestershire sauce
1/4 cup minced onion
1/8 cup water
1 tsp. salt
1/2 tsp. black pepper
3 to 4 garlic cloves, crushed
1/2 tsp. cayenne
1/2 tsp. cumin

In a saucepan, combine all ingredients marinade ingredients, and allow to simmer over low heat for about 15 minutes. Baste meat with this marinade while grilling and use extra as a dipping sauce when serving.

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CHUNKY PINEAPPLE TRI-TIP MARINADE

2 tbsp. vegetable oil
1 yellow onion, sliced very thin
2 cups crushed pineapple (about 1/2 a fresh pineapple or a 16 oz. can)
1/4 cup red pepper chopped
1/4 cup orange juice
1/4 cup honey
1/4 cup white vinegar
pinch of ground cloves
salt, to taste
pepper, to taste
optional, fresh chopped cilantro

In a large saucepan, heat 2 tbsp. oil over medium-high heat until very hot, but not smoking. Saute onions 5-7 minutes, until translucent. Add pineapples and cook for 3 minutes, stirring frequently. Add remaining ingredients (except cilantro) and stir for 5 minutes. Remove from heat. Marinade meat in this for 2 hours or overnight. Remove meat. Reheat marinade. Pour marinade over grilled meat when serving.

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SOUTHWESTERN TRI TIP MARINADE

2 cups red wine
1 can of beer ( can be non-alcoholic)
1 small red onion, sliced
1/2 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
1/8 tsp. ground cumin
6 to 8 fresh limes, squeezed for the juice
1/2 bunch fresh cilantro, chopped

Mix all and marinade meat in this at least overnight and as long as up to 3 days. Works great for fajitas. Can use a little of the lime rind too if desired. For more heat add 2-3 seeded and chopped jalapenos.