Red Wine Tri Tip

Red Wine Tri Tip


3/4 cup Latah Creek Carmenere
2/3 cup soy sauce
1/4 cup olive oil or vegetable oil (I prefer olive oil)
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 tbsp worcestershire
2 tsp dijon mustard
1 1/2 tsp minced garlic
1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry


In a 13 x 9 pan or a gallon-size zip-lock bag, combine Carmenere, soy sauce, oil, vinegar, lemon juice, worcestershire, mustard, and garlic and mix well.

Add trimmed tri-tip and turn a few times to coat entire tri-tip. If using a zip-lock bag, seal tightly to prevent leakage. Chill at least 2 hours or up to 1 day, turning occasionally. I like to use the pan versus a bag, as I have had a bad experience with a leaky bag.

When you are ready to cook your meat, heat barbecue to medium heat.

Place tri-tip on hot grill and discard marinade. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part, 125° to 130° on a thermometer, about 25 minutes, or until as done as you like.

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

Ellena's Notes

This tri-tip is absolutely delicious and slicing it thin makes it almost melt in your mouth. Analisa and Paige loved it so much, they asked for seconds! The marinade makes the meat so full of flavor, you’ll love serving it to company, but it is easy enough for a weekday dinner alone. We took leftovers and used them for steak sandwiches the next night. Natalie spoiled us by using croissants. She sliced them in half, added cheese to the top side and butter to the bottom side. Then she placed them on a cookie sheet under the broiler until the cheese melted and bottom side was lightly browned. Layer sliced meat and garnish with a garlic aioli. Prepare to swoon from delight!

This pairs perfectly with a bold red wine, such as our Carmenere, but try our Chardonnay if you prefer whites.

Eat Simple, Eat Well, Ellena