Brenda's Cabernet-soy Tri-tip,

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

• Servings: 6
• 1/2 cup cabernet sauvignon wine
• 1/3 cup sugar
• 1/4 cup soy sauce
• 3 slices fresh ginger (each the size of a quarter)
• 2 garlic cloves
• 1 (2 lb) fat-trimmed beef tri-tip steak

Recipe

• 1 in a plastic food bag (at least 1 gal.), combine wine, sugar, and soy sauce.
• 2 with the flat side of a knife, crush ginger and garlic. add to wine mixture.
• 3 wipe beef with a damp towel and put in bag (beef, not towel!), seal, and shake to mix. set bag in a pan and chill, turning occasionally, at least 30 minutes or up to 1 day.
• 4 lift beef from bag, reserving the marinade. lay meat on a grill above a solid bed of medium coals or on a gas barbecue on medium heat (you can hold your hand at grill level only 4 to 5 seconds). cover gas grill. turning beef as needed to brown evenly, cook until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 30 minutes total for a 1 1/2- to 2-inch-thick piece.
• 5 transfer meat to a carving board, keep warm, and let rest 5 to 10 minutes.
• 6 meanwhile, pour reserved marinade into a 1- to 2-quart pan. over high heat, boil marinade until reduced to about 1/2 cup, about 5 minutes. with a slotted spoon, discard ginger and garlic. pour marinade sauce into a bowl and add juices that have drained from meat.
• 7 slice meat thinly across the grain and accompany with sauce.