Wine: Zinfandel
Zinfandel Marinated Tri-Tip
EZ – Wild Rice mixed rice
Tomatoes with Basil
Grilled Zucchini & Yellow Peppers
Fruit Sorbet desert
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Zinfandel Marinated Tri-Tip
The Zinfandel marinated Tri-Tip only takes about 10 minutes prep time but should be marinated 2 -4 hours. I like the flavor best with 4 hours. Cooking time depending on the weight is about 25 minutes. As with all meat we test before pulling for the correct inner temperature with a probe.
145′ is the medium rare we like.
Ingredients:
Fresh Herbs: 7 sprigs thyme 5 sprigs fresh savory 1 Large clove garlic or 2 small cloves. 1 shallot 1 stick cinnamon 3 cloves 1 bay leaf
1-1/2 Tablespoons coarsely ground fresh black pepper. Sea Salt to taste.
5 cups Zinfandel
Your Tri-Tip should be 1 to 1 1/2 lbs
Ingredients for Reduction (sauce)
1/4 plus 3 Tablespoons honey
& Sea Salt to taste
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Instructions:
In medium sauce pan, place 2 1/2 cups Zinfandel and bring to a boil. (Do not boil) Remove from stove and add first eight ingredients. Set aside to cool, allowing flavors to marry with the wine.
While marinade is cooling, rub tri-tip with the coarse pepper and sea salt. Place the meat into any seal able container. (Tupperware or even a zip lock type bag.) When Zinfandel has cooled add to the meat and marinate for 2-4 hours in the refrigerator. Be sure to turn over during the marinating time so your meat is truly suffused with the flavors.
Add the remaining wine to the sauce pan and simmer on high heat, reducing the liquid to 1/4 cup. Ad the honey and season with sea salt. Set aside to cool then refrigerate.
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When ready to cook, remove meat from marinade and season with sea salt. Your grill should be HOT, cook until your desired doness is reached. The length of time will vary based on grill BTU. Once determined that you’re there – remember the probe- turn down the heat and brush with the honey wine reduction. Watch the heat of the grill, too high and the sauce will carmalize very quickly. As with all meat, allow to rest for at least 10 minutes covered on your cutting board before slicing. Serve immediately after slicing thinly across the grain.
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Fresh Grilled Veggies
Wash and thinly slice the zucchini (lengthwise) The peppers can be quartered or just cut in half. After brushing with virgin Olive Oil, and salt and peppered to taste
place the veggies on the grill.For timing do this when you start the basting of the tri-tip.
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Wild/Long Grain Rice
We buy prepackaged – follow directions.
Tomato Basil Salad
We discovered this treat while visiting my cousin at their Tuscany home in 1995. It has been our favorite tomato dish, and it’s as E-Z as it is delicious!
Ingredients:
One large Beef Stake tomato per person or
1 – 1/2 smaller tomatoes
Extra Virgin Olive Oil
Balsamic Vinegar
Freshly ground black pepper
Wine Recommendations $20.00 and under;
Winetrivia -Fun with Food and Wine 