Burgundy Tri Tip
Category
Beef, Pork and Lamb
Red wine and beef go together before and after the cooking. It's a great pairing.
Serving Size
3 slices
Prep Time
15 hours
Cook Time
30 minutes
Total Time
15 hours, 30 minutes
Notes
I have let the steaks marinade for 6 hours and 2 days. The longer you go the better it tastes. 2 days max.
Ingredients
- 1 tri tip roast (approx. 1.5-2 lbs)
- 1 cup red wine (something decent you would drink)
- 2 Tbsp Sauce Goddess Original Super Chunk steakhouse seasoning
Instructions
Prep tri tip for marinade
- Poke holes deeply into the roast (12-15). We need maximum surface to absorb the marinade.
Marinade
- Mix red wine and Sweet Heat or Super Chunk together in a zip top bag big enough to hold your roast and the marinade.
- Add roast to marinade and refrigerate overnight for best results
Grilling or baking
- You can cook this in the oven or on the grill.
- Medium heat 350 or lower until the meat is cooked to medium rare. Approximately 40-50 minutes if the meat is cold and it's the whole roast. Around 20 minutes if it's 2" thick steaks.
- Cover and let rest 10 minutes.
- Slice and ejnoy.
Burgundy Tri Tip
Sauce Goddess
3 slices
900 minutes
30 minutes
Beef
Red wine and beef go together before and after the cooking. It's a great pairing.
Ingredients
- 1 tri tip roast (approx. 1.5-2 lbs)
- 1 cup red wine (something decent you would drink)
2 Tbsp Sauce Goddess Original Super Chunk steakhouse seasoning
Directions
- Poke holes deeply into the roast (12-15). We need maximum surface to absorb the marinade.
Mix red wine and Steakhouse (or Sweet Heat) together in a zip top bag big enough to hold your roast and the marinade.
- Add roast to marinade and refrigerate overnight for best results
- You can cook this in the oven or on the grill.
Medium heat 350° or lower until the meat is cooked to medium rare. Approximately 40-50 minutes if the meat is cold and it's the whole roast. Around 20 minutes if it's 2" thick steaks.
- Cover and let rest 10 minutes.
- Slice and ejnoy.
