Shiraz-Soy Tri-Tip

• 3/4 cup Shiraz (Syrah) wine
• 2/3 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup balsamic vinegar
• 1/4 cup lemon juice
• 2 tablespoons Worcestershire
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons minced garlic
• 1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry

1. In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally.
2. Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125u0b0 to 130u0b0 on a thermometer, about 25 minutes, or until as done as you like.
3. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.
4. Wine: A fruity Shiraz or Syrah (the same grape) with a hint of sweet pipe-tobacco smoke.

shiraz, soy sauce, vegetable oil, balsamic vinegar, lemon juice, worcestershire, mustard, garlic, beef tri

Taken from www.myrecipes.com/recipe/shiraz-soy-tri-tip (may not work)