Marinated Tri-Tip with Espresso

The tri-tip is a cut of beef from the bottom sirloin which is relatively inexpensive and very flavorful. Not only does it have a rich flavor, but also tends to be lower in fat than most other cuts so works well with a (5 hour) marinade which helps keep the meat moist during cooling.

Ingredients

• Salt  ·  ¼  teaspoon 
• Olive oil  ·  1 teaspoon 
• Vinegar, cider or white-wine  ·  2 tablespoons 
• Red wine  ·  ¼  cup 
• Herbie's Chilli Powder  ·  ½ teaspoon 
• Espresso powder in 1/4 cup hot water  ·  1 tablespoon 
• Ketchup  ·  1 cup 
• Olive oil  ·  ½  tablespoon 
• Shallot, minced  ·  ½  teaspoon 
• Garlic, pressed  ·  ½  teaspoon 
• Shallot, sliced [M]  ·  2 tablespoons 
• Garlic cloves, pressed [M]  ·  4 
• Red wine [M]  ·  ½  cup 
• Herbie's Bay Leaves [M]  ·  3 whole 
• Olive oil [M]  ·  4 tablespoons 
• Tri-tip roast  ·  3 pounds 
• Pepper, black, fresh ground  ·  ¼  teaspoon 

Instructions

This dish has three steps, first the marinade [M] used to marinate the Tri-tip. Second, the Sauté, which is made and used during the third which is the grilling of the meat.

Mix the marinade ingredients [M] and place in a plastic zip lock bag with the beef. Allow to marinate in the refrigerator for five hours before cooking.

Open the Cabernet and pour a glass for the cook!

Sauté shallot and garlic in olive oil for 3 to 4 minutes in a pan then add the other ingredients and bring to a boil. The espresso powder can be either regular or instant. Immediately reduce to a simmer and cook for 15-20 minutes over very low heat then set it aside until ready to grill.

Remove beef from the marinade then season with salt and pepper. Grill the beef for 5 to 7 minutes per side, painting on the sauté halfway through. The meat is done when it has an internal temperature of 140º. Let rest for five minutes before slicing and serve with Williamson Cabernet Sauvignon.