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Sunday BBQ: Shiraz-Soy Tri-Tip

This week I thought I'd we'd get the grill going with a nice big tri-tip. My mom is a sucker for bbq and I know she especially loves a good tri-tip, so when I saw this recipe I thought it would be nice to try on Mother's Day. The tri-tip is marinated in a nice shiraz (aka syrah) and soy combination, making it the perfect dish to throw onto a smokey bbq. Do all the hard work today and let mom relax with a glass of the fruity, yet somewhat rich, wine. To check out the recipe,

Shiraz-Soy Tri-Tip
From Sunset Magazine July 2005

3/4 cup Shiraz (Syrah) wine
2/3 cup soy sauce
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 tablespoons Worcestershire
2 teaspoons Dijon mustard
1 1/2 teaspoons minced garlic
1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry

  1. In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally.
  2. Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125° to 130° on a thermometer, about 25 minutes, or until as done as you like.
  3. 3. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.

Makes 8 to 10 servings

Nutritional Information
CALORIES 151(38% from fat); FAT 6.3g (sat 1.9g); PROTEIN 21g; CHOLESTEROL 59mg; SODIUM 342mg; FIBER 0.0g; CARBOHYDRATE 0.8g

chiefdishwasher chiefdishwasher 10 years
I made this for my family tonight. The marinade was excellent and very flavorful. My wife and daughter, who are both very picky eaters both loved it. We will have it again. Thanks
crispet1 crispet1 10 years
This sounds great.
Food Food 10 years
hey misspriss - actually there are two ways of spelling/pronouncing shiraz. there's shir-raz spelled shiraz and there's sir-rah spelled syrah. These two are actually the same thing. Syrah = Shiraz, it just depends on the winery. Generally speaking, in Australia they've called it Shiraz and elsewhere it's Syrah. However there are now some Californian wineries calling it Shiraz, so you can't really make that distinction anymore. Oh and just to make it all the more confusing, neither are the same as the grape known as Petite Sirah (also known as Petite Syrah). Hope that helps!
Mme-Hart Mme-Hart 10 years
ALSW ALSW 10 years
Oh, good! I had no idea what tri-tip was either. But the marinade looks great!
tikilite tikilite 10 years
I tried this marinade last night on some sirloins, and it was absolutely yummy. I only had the steaks in the bag for about two hours and it was enough time. Thanks for a great recipe, it's definitely a keeper!
DearMissPriss DearMissPriss 10 years
In my experience, tri tip is a Central coast thing in California. I've had it twice and it's just kind of tough to's a sirloin cut though. The question I have is about shiraz; my friend called it "shir-raz" one time and I laughed at her because I also learned about wine while I was in CA. I double checked with the wine marketing department at my old job, and I was told that it's only pronouned "shir-raz" in reference to a certain region of Australia and by people who don't really know wine (people who probably smell the cork too). She still insists she's right...because that's what someone at her work in CHICAGO told her. What do you think Yum?
jendudley jendudley 10 years
Where does tri tip come from? I don't think I have ever heard of that cut. Of course, the only cuts of beef I have ever bought are brisket, fajitas, ground, and stew meat. Oh, and I bought milanesa a couple of times, then I found out what it was. :(
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