Garlic and Honey Brandt Beef Tri Tip



5 large garlic cloves


1 tablespoon salt


1/2 cup dry red wine


1/4 cup balsamic vinegar


1/4 cup soy sauce


1 tablespoon honey


1 teaspoon black pepper


1 teaspoon Worcestershire sauce


2-2 1/2 pounds Brandt beef Tri Tip




Combine all marinade ingredients, mixing well to dissolve the salt.


In a heavy-duty resalable plastic bag combine Tri Tip with marinade. Seal bag, pressing out excess air.


Marinate, chilled, turning occasionally, for 4 to 6 hours.



Prepare grill.

Remove steak from marinate, letting excess drip off, and grill on an oiled rack set 5 or 6 inches

over glowing coals, sear tri tip over hottest section of coals and then finish over a less intense heat and cook

to an internal temp of 110 degrees for Medium Rare Transfer steak to a cutting board, cover with foil, and let

stand 10 minutes before carving.


Cut across the grain.