Ingredients for Burgundy Pepper Tri-Tip

• 2 cups Red Wine – I used Pinot Noir
• 1/4 cup olive oil
• 1/2 cup soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ground mustard seed
• 2 teaspoons honey
• 4 cloves garlic, minced
• 1 tablespoon freshly cracked black pepper
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 2-3 lbs beef tri-tip roast

Alternative Ingredients

• Red wine: Cabernet Sauvignon, Merlot, or Zinfandel
• Soy sauce: Use Tamari sauce for a gluten-free option.
• Honey: You may substitute with molasses, brown sugar, or maple syrup.
• Smoked paprika: Chili powder or ancho chili powder can be used.

Equipment Required

• Large resealable bag or airtight container for marinating
• Vacuum sealer (optional)
• Meat tenderizer or fork
• Grill
• Sharp knife

Creating the Marinade

• In a large bowl, combine all marinade ingredients: Pinot Noir, olive oil, soy sauce, Worcestershire, ground mustard, honey, garlic, black pepper, salt, cayenne, garlic powder, and smoked paprika. Whisk until well mixed.
• Pierce the tri-tip roast using a meat tenderizer or fork. This helps the marinade penetrate deeper into the meat.

Marinate the Tri-Tip

• Put the tri-tip into a large resealable bag or airtight container. Pour the marinade over the meat, ensuring it’s fully coated.
• If using a vacuum sealer, seal the bag to remove excess air.
• Refrigerate for 24-48 hours, flipping the bag occasionally to ensure even marinade distribution.

Grilling the Burgundy Pepper Tri-Tip

• Preheat your grill to high heat.
• Remove the tri-tip from the marinade and discard the used marinade.
• Grill the tri-tip for 4-6 minutes on each side for a good sear. After searing, move the meat to indirect heat until it reaches your desired internal temperature.
• Use a meat thermometer to check; aim for 130-135°F for medium-rare.
• After cooking, wrap the tri-tip in foil and let it rest for 15-30 minutes before slicing against the grain.

What Pairs Well with Burgundy Pepper Tri-Tip?

1. Roasted potatoes or garlic herb potatoes
2. Grilled asparagus or seasonal roasted vegetables
3. Fresh wedge salad with homemade blue cheese dressing
4. Warm crusty bread for soaking up delicious juices