OK, I know I've been very negligent about blogging. It has been a busy few months. I started dating Bikerdude, I went to California, I came back for a week, then my dad visited for two weeks, then he went home and my mom visited for almost two weeks. And I did a ton of stuff in my yard. Then I had to write a research proposal. Whew!! I've been lax on calling people and exercising too. Anyway, July will be quieter.
As a Californian I feel an obligation to introduce people to the delights of tri-tip and pho. Bikerdude is no exception. Anyway, a few weeks ago I made some tri-tip with an excellent marinade. I've been meaning to blog about it but hadn't gotten around to it yet. I'm making the marinade again for the 4th of July, this time for some little steaks that are tasty but tough.
Grilled Tri-Tip with Red Wine Marinade
* 5 large garlic cloves, roughly chopped
* 1 tbsp dried rosemary or 2 tbsp fresh rosemary
* 1 teaspoon salt
* 1 cup dry red wine
* 2 tablespoons balsamic vinegar
* 2 tablespoons soy sauce
* 1 tbsp honey
* 1 to1 1/2 pound tri-tip (London broil may be substituted)
In a medium mixing bowl, whisk liquid ingredients, salt, and seasonings together.
a heavy-duty sealable plastic bag combine tri-tip with marinade. Seal
bag, pressing out excess air, and put in a shallow baking dish. Marinate
steak, chilled, turning occasionally, at least 4 hours and up to 24.
Remove meat from marinade. Grill until done. While the meat is cooking, bring marinade to boil a in small sauce pan. Reduce heat to low and simmer 8-10 minutes, stirring occasionally. Serve marinade with meat.