Tuesday, June 1, 2010

Boyfriend more than rises to blog challenge

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
Black pepper
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.


  1. Thanks for the guest spot! Sometimes you have to let the sous chef in the spotlight for a minute. I assume I'm famous now? Also, someone had to keep me legit on my measurements, that was probably the hardest part of this. When are we BBQ'ing next???

  2. That Tri Tip looked soooooo good Chris. uh, the picture says a thousand words, and it made me want to grab it and put it on my plate for dinner...I LOVE BBQ but I am not good at it. Thank you for sharing the recipe and thanks for the exact measurements as I am like you a little bit of this and a little bit of that...I didn't know that I could poke the meat with the fork to keep the marinate inside and then cook on medium for a minute on each side....that is the secret to keeping it juicy and not burnt or dry like I always make it...
    Great job! Lucky Loryll, she got to to have for dinner :-)