Tri-Tip with Cabernet Sauvignon Marinade
6 large garlic cloves, roughly chopped
1 tsp salt
1 cup Redwood Creek Cabernet Sauvignon
3 tbsp balsamic vinegar
3 tbsp soy sauce
1 tbsp honey
4 sprigs thyme
2 ½ lbs beef tri-tip
In a medium mixing bowl, whisk first six ingredients together.
In a heavy-duty sealable plastic bag, combine mixture with tri-tip. Seal bag, pressing out excess air, and place in a shallow baking dish. Marinate in refrigerator, turning occasionally, at least 4 hours and up to 24.
Prepare grill. Grill meat to desired doneness. For medium rare meat, grill until center of tri-tip reaches 145°F (approximately 20-25 minutes). Reserve remaining marinade.
Remove tri-tip from grill and let rest 15 minutes. In a small sauce pan, bring remaining marinade to boil. Reduce heat to low and simmer 8-10 minutes, stirring occasionally.
Slice meat and top with reduction sauce.