2 to 2½ pound tri-tip roast, preferably with a little fat
2 cups red wine
½ cup red wine vinegar
2 Tablespoons finely chopped fresh rosemary
2 Tablespoons mined garlic
1½ teaspoons kosher salt, plus more for seasoning
¾ teaspoon freshly ground black pepper, plus more for seasoning
Instructions
Place roast in a large zip lock bag. Stir together the remaining ingredients and add to the bag. Squeeze the excess air from the bag and seal. Marinate in the refrigerator overnight.
Remove roast from marinade and discard the marinade. Let sit at room temperature for 30 to 60 minutes prior to grilling.
Set up grill for both direct grilling over medium-high heat and also a zone for indirect heat. Sear meat fat side up until well-marked and a little charred. Turn and repeat on the other side. Move to the indirect area, cover grill and and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, about 30 minutes. Tri tips are best served rare or medium; overcooking can dry the meat, leaving it tough and unappetizing.
Transfer meat to a cutting board and let rest 15 minutes before slicing. Slice into ¼-inch slices on the bias and across the grain. Serve immediately.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/red-wine-marinated-tri-tip/