I'll start right away by saying that the reason this dish came out so well is our friend and GM Extraordinaire, Mark. In this case GM stands for both Game Master and Grill Master. I threw together the marinade and gave him woefully inaccurate instructions as to cooking times, but he saved the day. 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.
Marinated Tri-Tip
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!
No comments:
Post a Comment