Preparation:
Marinate the tri-tip for at least two hours.
Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag.
Refrigerate at least 2 hours or overnight, turning plastic bag occasionally. Prepare barbecue (medium-high heat).
Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain.
Source: Mike Hammett |
