This dish is one of those examples of how the most simple ingredients can add up to an outstanding dish with proper care. This hunk-o-tri-tip fed four of us with lots left over.
1 beef tri-tip, about 3 lbs.
1 1/2 cups red wine
1/4 cup extra virgin olive oil
1 tsp. salt
1 tbsp. cracked black pepper
2 fat cloves of garlic, crushed.
Combine all ingredients except the tri-tip and stir to dissolve the salt. Wash, dry the tri-tip and poke it all over with a small knife - about every two inches. (I only had a brief time to marinade and used these little holes to help the flavor come into the meet.) Place the marinade and meat into a bowl or zip-lock bag. If using a bowl, use a plate or other weight to insure the meat is submerged. Allow to marinate at least 1 hour.
Prepare a grill and allow the coals to come to a medium-low heat. The coals should be white. Grill the meat, turning occasionally, until the internal temperature reaches 135-140 (medium). (This is where Mark's expertise came into play - we had no thermometer and he was eye-balling it and did a fantastic job!) Remove from heat and allow to rest 15-20 minutes. Slice thin and enjoy!
Now, break out those grills and enjoy summer!