Burgundy Tri Tip Recipes

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BURGUNDY TRI TIP



Burgundy Tri Tip image

This red wine marinade takes this tender cut of beef from good to great.

Provided by Gabe and Rachel

Categories     Main Course     meat

Number Of Ingredients 7

2-3 LB tri tip, trimmed of fat
1/3 cup red wine
1 TBSP balsamic vinegar
1 TBSP coconut sugar (can sub brown sugar)
1 tsp salt
1 tsp pepper
1 tsp granulated garlic

Steps:

  • Whisk together wine, vinegar, sugar, salt, pepper, and granulated garlic.
  • Using a sharp knife cut 10-12 small slits all over the tri-tip then place the meat in sealable bag or container. Pour the marinade ingredients into the tri-tip bag, remove excess air, and seal. Massage the marinade into the tri-tip then place the bag into the fridge and allow to marinate for 8-24 hours
  • Preheat oven to 350 degrees and remove tri-tip from fridge
  • Coat a large cast iron pan in about 1 TBSP oil or cooking spray then add the tri-tip. Discard excess marinade
  • Cook in the oven for 30-45 minutes, depending on the size of your tri-tip, until a meat thermometer inserted into the thickest part registers 130 for medium rare, 140 for medium, or 150 for medium-well. Keep in mind that, due to the shape of the tri-tip, the thinner end pieces will cook more than the center
  • Remove from oven and place on stove over high heat. Sear the tri-tip for 1-2 minutes on all sides to develop a dark brown crust
  • Remove from pan to a cutting board and allow to rest for 5-10 minutes
  • Slice roast against the grain and enjoy!

Nutrition Facts : Calories 292 kcal, Carbohydrate 3 g, Protein 48 g, Fat 10 g, Fiber 2 g, ServingSize 1 serving

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