Shiraz Soy Tri Tip Marinade
Elevate your grilling game with this flavor-packed Shiraz Soy Tri Tip Marinade, the ultimate combination of bold and savory flavors. This marinade pairs the richness of Shiraz wine with the umami depth of soy sauce, accented by the tang of balsamic vinegar and the warmth of fresh herbs like rosemary and thyme. Minced garlic and a hint of crushed red pepper flakes add a robust kick, while a touch of brown sugar balances everything out with subtle sweetness. Perfect for marinating tri-tip roast, this recipe ensures every bite is tender, juicy, and infused with layers of complexity. Whether grilled or roasted, the basting sauce made from the reserved marinade takes the flavors to the next level. Ideal for family dinners or weekend barbecues, serve this masterpiece with your favorite sides for a truly unforgettable meal. Keywords: Shiraz Soy Tri Tip Marinade, tri-tip recipe, savory marinade, BBQ marinade, red wine marinade.
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Recipe Information
Ingredients
- 1 cup Shiraz wine
- 0.5 cup Soy sauce
- 0.3333 cup Olive oil
- 2 tablespoons Balsamic vinegar
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Brown sugar
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Crushed red pepper flakes
Instructions
In a medium mixing bowl, combine the Shiraz wine, soy sauce, olive oil, and balsamic vinegar. Whisk together until well blended.
Add the minced garlic, chopped rosemary, chopped thyme, brown sugar, ground black pepper, and crushed red pepper flakes to the mixture. Stir to incorporate all the flavors.
Place the tri-tip roast in a large resealable plastic bag or shallow dish.
Pour the marinade over the tri-tip, ensuring the meat is fully coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the tri-tip and let it marinate for at least 4 hours, or preferably overnight for maximum flavor infusion. Turn the meat occasionally to ensure even coverage.
Preheat your grill or oven to 400°F (204°C). If using a grill, set it up for indirect heat.
Remove the tri-tip from the marinade, letting any excess drip off. Reserve the marinade and heat it in a small saucepan on medium heat to use as a basting sauce.
Grill or roast the tri-tip to your desired doneness: cook for approximately 25–30 minutes for medium-rare (internal temperature of 130–135°F), or 35–40 minutes for medium (140–145°F). Use a meat thermometer to check the internal temperature.
Baste the tri-tip with the reserved marinade during the cooking process to enhance its flavor.
Once cooked, remove the tri-tip from the heat and let it rest for 10 minutes to retain the juices. Slice against the grain and serve.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4623 mg | 201% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 14.2 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
