2cupsred wine, recommended: burgundy or pinot noir
¼cupsoy sauce, or liquid aminos for gluten free
1tbspblack pepper, coarse ground
3lbtri tip, trimmed
Add the red wine, minced garlic, olive oil, soy sauce, black pepper, paprika, mustard powder and honey to a large ziplock bag.
Zip shut and shake to combine well.
Add the tri tip and place in the refrigerator to marinate for 6-8 hours, or overnight, but no longer than 24 hours.
Heat one side of a grill over high heat and do not turn the heat on the other side of the grill.
Remove the tri tip from the marinade and discard the marinade.
Place the tri tip on the heated side of the grill. Sear for 1-2 minutes per side.
Move the tri tip to the other side of the grill not over direct heat.
Grill for 10-15 minutes per side or until a thermometer reaches your desired temperature. I recommend 140°F for medium rare.
Remove the tri tip from the grill, place on a cutting board and loosely cover with foil.
Let the meat rest for 15-20 minutes before slicing.
To slice, separate the tri tip into two pieces where the grains intersect, then slice each piece against the grain.
When shopping for a tri tip, it could be labeled tri tip or tri tip roast at the grocery store. They’re the same thing and both work great for this recipe. Depending on where you live, you might have to ask your butcher for tri tip if it’s not already available in the meat counter.