Cabernet-Soy Tri-tip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup Cabernet Sauvignon1/3 cup sugar1/4 cup reduced-sodium soy sauce3 quarter-size slices fresh ginger2 cloves garlic, peeled1 beef tri-tip roast (about 2 lbs), trimmed off fat
1. In a large heavy-duty plastic food storage bag combine wine, sugar and soy sauce. With the flat side of the knife, crush ginger and garlic; add to wine mixture.
2. Wipe beef with a damp paper towel; add to bag. Seal bag; turn & shake to coat beef with marinade. Set bag in a pan & refrigerate, turning occasionally, for at least 30 minutes or up to 1 day.
3. Prepare grill. Cook beef, turning as needed to brown evenly.
4. Pour reserved marinade into a 1 to 2 quart pan. Bring to a boil over high heat; then boil until reduced to about 1/2 cup (about 5 minutes). Using a slotted spoon, remove garlic & ginger. Pour marinade into a bowl.
5. To serve, slice beef thinly across the grain. Serve with marinade.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PSARDAM.
2. Wipe beef with a damp paper towel; add to bag. Seal bag; turn & shake to coat beef with marinade. Set bag in a pan & refrigerate, turning occasionally, for at least 30 minutes or up to 1 day.
3. Prepare grill. Cook beef, turning as needed to brown evenly.
4. Pour reserved marinade into a 1 to 2 quart pan. Bring to a boil over high heat; then boil until reduced to about 1/2 cup (about 5 minutes). Using a slotted spoon, remove garlic & ginger. Pour marinade into a bowl.
5. To serve, slice beef thinly across the grain. Serve with marinade.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PSARDAM.
Nutritional Info Amount Per Serving
- Calories: 310.7
- Total Fat: 12.8 g
- Cholesterol: 97.5 mg
- Sodium: 433.4 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 0.1 g
- Protein: 31.6 g
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