Shiraz-Soy Tri-Tip – a delicious recipe with Shiraz, soy sauce, vegetable oil, balsamic vinegar, lemon juice, Worcestershire. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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
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
Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.
4
Wine: A fruity Shiraz or Syrah (the same grape) with a hint of sweet pipe-tobacco smoke.
234
kcal
Calories
20
g
Fat
6
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup Shiraz (Syrah) wine, 2/3 cup soy sauce, 1/4 cup vegetable oil, 1/4 cup balsamic vinegar, and more.
Yes, Shiraz-Soy Tri-Tip falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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