Shiraz-Soy Tri-Tip

1. 1

   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.

2. 2

   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), 125u00b0 to 130u00b0 on a thermometer, about 25 minutes, or until as done as you like.

3. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.