Ingredients:
1 Tri-tip roast (3-4lbs)
1-2 cups dry red wine
1/4 cup extra virgin olive oil
3 cloves minced garlic
1 teaspoon honey
1 Tbsp. Fresh ground pepper
Instructions:
Mix marinade ingredients together in a plastic zip bag, then add the tri-tip roast. Seal, pressing out excess air so all sides of meat are covered with marinade. Chill for at least several hours or overnight in the refrigerator. (I chilled mine overnight, it soaked up a lot of that wine, delish!)
Remove roast from marinade bag and blot dry with paper towel. Let roast sit out 15-20 minutes to take the chill off. Meanwhile prepare the grill for direct heat on one side and indirect on the other side. (Set one side to high and the other to low.)
Grill over high heat for 3-5 minutes on each side. (Get a good sear on it.) Move to indirect heat (low side) and cook for an additional 7-8 minutes each side. (This should give you a nice medium-rare cook.)
Let sit loosely covered with foil for an additional 10 minutes. Cut against the grain into thin slices. You can spoon the juice over the meat when serving. Excellent over a salad for lunch!
I really hope you all enjoy this as much as I did. It truly was one of the best pieces of meat I've ever eaten.
