Stephen’s Zinfandel Marinated Tri-Tip Roast recipe is the stuff of legend — usually reserved just for his family. But, to kick off the official BBQ season, he’s letting you in on his secret recipe. With a healthy pour of his Legend Series Dickson Road Zinfandel, this tri-tip marinade will have you looking like a grill master as your guests are raving.
Print it out, add it to your recipe book, then fire up the grill and share the results on Stephen’s page, along with your review of his Zin — he’d love to hear it.
Milliaire Zinfandel Marinated Tri-Tip Roast
Milliaire Zinfandel Marinated Tri-Tip Roast
Ingredients:
2 1/2 cups of F. Stephen Millier Zinfandel
8 Garlic cloves, crushed
2 Tbsp Black Pepper
2 Tbsp Soy Sauce
2 Tbsp Red Wine Vinegar
1 Onion, chopped
3 Tbsp Salt
5 Bay Leaves
1/4 Cup of Fresh Rosemary Leaves
Pinch of Dried Oregano
Pinch of Dried Basil
3—3.5lbs Tri-Tip Roast
Method:
1. Combine all ingredients in a large bowl.
2. Place the roast in the bowl and completely sub- merge the meat in the marinade.
3. Refrigerate for 3-5 days (the meat must be completely submerged in the marinade for optimum tenderness)
4. Preheat the grill.
5. Remove the tri-tip from the marinade, pat dry and season with salt and pepper.
6. Grill for 10-15 minutes on each side or until cooked medium-rare.
7. Let rest for 10 minutes and cut into 1/4 inch slices.
