Tri-tip is a beautiful cut of beef so you don’t need to do much to make it a delicious meal. It is famously used for Santa Maria-Style Barbeque in California. If you’re not familiar with this cut of beef it is also called: “Newport Steak (when cut into individual steaks),aguillote baronne (France), punta de anca, punta de Solomo, or colita de cuadril (Latin America), or maminha (Brazil).”(Serious Eats, Food Lab)

I made this for our Friday Passover seder dinner this year. This simple marinade of sweet, salty and acidic flavors tenderizes the steak and infuses it with wonderful taste and aroma. I added in slices from half a red onion to the marinade. You can slice it thick or thin depending on how many people you wish to serve and how you like your meat cut. We cut it thickly for just the two of us and enjoyed it alongside broccoli and Food & Wine’s Potato Kugel. A perfect recipe for an important meal.

Grilled Tri-Tip Steak

Recipe by: John Albin, Food Network Specials “Firehouse Cooking”

Total Time: 31 min Plus Marinating Time
Prep: 5 min
Cook: 23 min

Makes: 2-3 servings

Ingredients

• 1 tri-tip steak
• 1/3 cup red wine
• 3 tbsp. soy sauce
• 1 Tbsp. sugar
• 1/2 Tbsp. chopped fresh rosemary leaves
• 1/2 Tbsp. chopped fresh thyme leaves

Directions 
1. Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.

2. Heat a grill on high. Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.

3. Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.