Cabernet-Soy Tri-tip

4.4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Cabernet-Soy Tri-tip calories by ingredient

Number of Servings: 6


    1/2 cup Cabernet Sauvignon
    1/3 cup sugar
    1/4 cup reduced-sodium soy sauce
    3 quarter-size slices fresh ginger
    2 cloves garlic, peeled
    1 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.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Awesome flavor and a sure company impressor! This is an excellent marinade and reduction for any type of steak! Followed the recipe exactly as stated and will definitely use this again. - 4/12/10

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    1 of 1 people found this review helpful
    This was awesome I really have not made tri tip before and i to did not have ginger on hand and it was still incredible! My husband who is not a red wine person loved it and stole the left overs for lunch tomorrow! This will be a family favorite! - 3/25/09

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    Very Good
    1 of 1 people found this review helpful
    I am going to keep this around as one of standard marinades. Came out great and I didn't even have any ginger! I will use it next time. - 11/13/07

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    Great! - 1/18/14

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    This recipe was a little too sweet for the taste of my fiance and I. If I made it again I would cut the sugar in half (at least) and add some black pepper to the marinade. Maybe add some crushed red pepper to the marinade, too. - 8/23/10