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Grilled Tri-Tip with Zinfandel Red Wine Reduction Sauce

Author: Sean Martin & Mary Cressler | Vindulge
Serves: 6

Grilled Tri Tip with a savory dry rub combined with a fruity and intense Red Wine Reduction sauce are the perfect match of flavor.

Grilled Tri Tip with a savory dry rub combined with a fruity and intense Red Wine Reduction sauce are the perfect match of flavor.

This recipe comes from our friends at Vindulge, made up by wife and husband team Mary Cressler and Sean Martin. Located in Hillsboro, Mary & Sean create delicious ways for you to enjoy cooking and entertaining in your backyard with your family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking.

VIEW FULL INSTRUCTIONS

Photos were first published by Vindulge and used with permission.

Ingredients

  • 2 ½ pound Tri Tip They may range from 2 to 3 pounds. For grilling, a larger roast is best.
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons beef rub

ZINFANDEL RED WINE REDUCTION SAUCE

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons diced shallots
  • 1 cup good dry Zinfandel red wine
  • 2 tablespoons balsamic vinegar
  • 4 sprigs fresh thyme
  • 2 tablespoons unsalted butter
  • ¼ teaspoon kosher salt