In The Kitchen – Grilled Burgundy Tri Tip (Cardiff Crack)

  Who doesn’t like a good grilled steak?  I had tried preparing and grilling this once before on my last road trip in Korea.  However, it ended up slightly overcooked.  Though the recipe had potential.  The recipe comes from Seaside Market in Cardiff California.  I decided to give it another go, with great results! If you are looking for a good first indirect heat recipe I highly recommend giving this Burgundy Tri-Trip a try!

 Ingredients:

3 -5 lb Tri-Tip or substitute with a sirloin roast (I used Picahna).  If you plan ahead you can order form https://wildforkfoods.com/  which is where I will try to get mine next time.
2 Cups Pinot Noir
¼ Cup olive oil
½ cup low sodium tamari
2 tsp Maggi sauce
3 tsp Honey
4 garlic cloves, minced
1 Tbl cracked black pepper

Preparation –

Trim the tri-tip of excess fat ( The picahna had a large fat cap. ).
Add all of the marinade ingredients into a zip lock bag with the tri-tip.
Press out as much air as possible.
Seal the plastic bag and place in the refrigerator for a preferably  for 24 hours, a minimum of 3.

 Grilling Directions –

When it is time to grill, set your grill up for indirect heat, and preheat the grill to 250 deg. F.
Place the tri-tip on the indirect heat side, and grill until the internal temperature reaches 120 def F (approx. 1 – 2-hours.).  It took me 1 hour.
Move the tri-tip to the direct heat side, and grill until the you get a nice char, and the internal temp reaches 130 deg F.
Remove the tri-tip from the grill, lightly cover with foil and let rest 15 – 20 minutes. temp should be 135 – 140 deg F for medium rare.

Cut against the grain and serve!

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