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Bourbon Tri-Tip

Monday, January 11, 2010
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This is enough for two pieces of tri-tip (or you can halve the recipe for one); I’ve marinated the meat then frozen it for future use successfully as well. Everyone who has tried it loves it. Any leftovers are excellent cold for tri-tip sandwiches.


    • 1-1/2 cups water
    • 2/3 cup soy sauce
    • 1/2 cup bourbon
    • 1/4 cup packed brown sugar
    • 3 tablespoons Worcestershire sauce
    • 2 tablespoons lemon juice
  1. For marinade, stir together water, soy sauce, bourbon, brown sugar, Worcestershire sauce, and lemon juice.
    Trim any fat from beef.
  2. Place beef in a plastic bag set into a shallow dish.
  3. Pour marinade over beef.
  4. Close and seal bag.
  5. Marinate in the refrigerator 8 hours or overnight, turning bag several times to distribute the marinade.
  6. Drain beef.
  7. Insert a meat thermometer into the center of the roast.
  8. Grill hot first to sear: For a charcoal grill, lower the grill to the flame. For gas grill turn the flame up high. Do this for 3 to 5 minutes, then flip the Tri-Tip and cook for another five minutes (6-10 minutes total).
  9. Cook slowly: For charcoal grills raise the grill up about halfway up and cover if you have a cover. For gas grills lower the flame about halfway and cover. Do this for 10 minutes, then flip the Tri-Tip and cook for another 10 minutes (20 minutes total). It will come out medium to medium rare. Cook less for rarer, more for medium or well-done.
  10. Remove tri-tip from grill and place on serving platter. Tent with foil and allow the steak to rest for 5-10 minutes.
  11. Transfer beef to serving platter.
  12. Let stand 10-15 minutes.
  13. Thinly slice beef across the grain.
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