Chris and I have a pretty good thing going in the kitchen. I do the majority of the cooking, and he does the majority of the dishes. And while I’m the one who’s blogging, a good chunk of the photo credit goes to Chris, who takes it personally if I try to snap a quick pic or two before he can fire up his Canon 40D. I appreciate that he wants to sing — or shoot — for his supper.
The tables turned a few days ago. Chris wanted to know when he could have a guest spot on the blog, and I gave him a challenge—prepare something, and give me an original recipe (with measurements), and we’ll see what happens.
The following recipe is the end result of that challenge, and let me tell you, Chris makes a mean marinade. The tri tip had a great meaty, salty, smoky flavor to it, and I especially like how the Worcestershire and garlic round out the flavor of the beef. I definitely didn’t mind washing the dishes after dinner that night.
Chris’ Tri Tip
4 pounds tri tip roast
1 1/3 cup red wine
2/3 cup soy sauce
2/3 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
6 cloves garlic cloves
Poke meat with a fork to allow marinade to get in.
Chop garlic, mix all ingredients and place with meat in Ziploc bags to allow better marination. Marinate 2-6 hours in refrigerator.
Remove meat from bag and place on grill on medium high heat. Sear each side for about 1 min to seal in juices. Then cook until meat measures 150 degrees or desired temperature with meat thermometer. Slice thin and serve.