Brendas Cabernet Soy Tri Tip Recipes

BRENDA'S CABERNET-SOY TRI-TIP,

Steps:

• In a plastic food bag (at least 1 gal.), combine wine, sugar, and soy sauce.
• With the flat side of a knife, crush ginger and garlic. Add to wine mixture.
• Wipe beef with a damp towel and put in bag (beef, not towel!), seal, and shake to mix. Set bag in a pan and chill, turning occasionally, at least 30 minutes or up to 1 day.
• Lift beef from bag, reserving the marinade. Lay meat on a grill above a solid bed of medium coals or on a gas barbecue on medium heat (you can hold your hand at grill level only 4 to 5 seconds). Cover gas grill. Turning beef as needed to brown evenly, cook until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 30 minutes total for a 1 1/2- to 2-inch-thick piece.
• Transfer meat to a carving board, keep warm, and let rest 5 to 10 minutes.
• Meanwhile, pour reserved marinade into a 1- to 2-quart pan. Over high heat, boil marinade until reduced to about 1/2 cup, about 5 minutes. With a slotted spoon, discard ginger and garlic. Pour marinade sauce into a bowl and add juices that have drained from meat.
• Slice meat thinly across the grain and accompany with sauce.

TRI-TIP SAMMIES / SANDWICHES WITH SLAW

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine the pepper, oregano, cumin, celery salt, garlic powder and paprika.
• Rub the spice mix into the meat and place the roast fat side up in a foil lined pan. Bake for 45 minutes to an hour or until the internal temperature in the thickest part of the meat reads 120-125 degrees.
• In a medium saucepan, oever medium heat, melt the butter and saute the onions and garlic until soft and golden. Add the mustard, brown sugar and instant coffee to the saucepan and cook for one minute, stirring constantly. Stir in the hot pepper sauce, tomato sauce and vinegar. When the mixture comes to a boil, reduce the heat and simmer 30 minutes. Check the taste and adjust as you need to.
• Remove meat from the oven and let rest for a few minutes before slicing thinly across the grain and returning to the roasting pan. Slather the meat with plently of warm sauce and return to the oven, then prepare the slaw.
• In a large bowl, mix almonds, olive oil, lemon juice, mustard seed and celery seed. Add the chopped cabbage, tomatoes, corn and scallions. Season with salt and pepper and toss. Refrigerate until serving.
• Heat the buns, pile high with barbecued beef, smother with gobs of warm sauce. Serve with slaw!

BLACKBERRY AND ONION RELISH ( USED WITH TRI-TIP RECIPE #RZ.16463

Steps:

• Cut the berries in half, reserving a few whole ones for garnish. Heat the oil ina saucepan; add the onion and saute over medium to medium-low heat for 7 minutes, or until soft and slightly browned. Add the garlic and cook briefly.
• Add the vinegar and wine, simmering until almost dry. Add the beef broth, and simmer until almost dry. Stir in the halved beries, then remove from the heat.
• Season to taste with salt, pepper, brown sugar and thyme. You want just enough sugar to balance the tartness of the berries. The residual heat from the pan and onions will soften the berries.
• Garnish with the whole berries. Serve warm or at room temperature or refrigerate if not suing soon. Let come to room temperature before serving.

SHIRAZ SOY TRI-TIP MARINADE

Steps:

• Mix all together and marinate steak for two hours.

TERIYAKI TRI-TIP

Steps:

• Combine all ingredients in a Freezer bag.
• Marinate Tri tip for at least 24 hours.
• Cut Tri tip into steaks and grill.