Zinfandel & Black Pepper Marinated Tri-Tip
ZINFANDEL AND BLACK PEPPER MARINATED TRI-TIP
Prep time: 10 minutes
Cook time: 25 minutes
Serves 4-6
Ingredients
§ 4 cups Renwood Zinfandel, divided use
§ 6 sprigs fresh thyme
§ 4 sprigs fresh savory
§ 1 clove garlic
§ 1 shallot
§ 6 green cardamom pods
§ 1 stick cinnamon
§ 2 cloves
§ 1 bay leaf
§ 1 tri-tip roast, about 1 to 1.5 pounds
§ 1 tablespoon coarse ground fresh black pepper
§ Sea salt to taste
Zinfandel reduction
§ ¼ cup honey
§ Sea salt to taste
Instructions
Place 2 cups of Zinfandel into a saucepan and bring to a boil, remove from the stove, and add the thyme, savory, garlic, shallot, cardamom, cinnamon, cloves and bay leaf. Set aside t cool, allowing the flavors to infuse the zinfandel.
Meanwhile, rub the tri-tip with the coarse ground black pepper. Put the tri-tip in a zipper-type plastic bag. When the marinade has cooled add it to the tri-tip and seal the bag. Marinate for 2 to 4 hours in the refrigerator.
Place the remaining 2 cups of Zinfandel into a sauce pan and place on the stove over high heat. Reduce it until just as ¼ cup remains; add the honey and season to taste with sea salt. Set aside
Remove the tri-tip from the marinade and season well with sea salt. Place on the hot grill and cook until the desired doneness. The time will vary depending on the size of the tri-tip, the heat of the grill, and the desired doneness of the meat. The last 3 to 5 minutes before the tri-tip is done, brush with zinfandel and honey reduction. This will give the meat a nice glaze. Be sure to monitor the heat of the grill, as too high a heat will cause the honey in the glaze to caramelize very quickly.
Allow the tri-tip to rest for at least 10 minutes before slicing. Thinly slice across the grain of the meat. Serve immediately.
SERVE WITH YOUR FAVORITE RENWOOD ZIN!
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