Bruce Thomas' Easy Marinated Tri-Tip
An easy-to-do recipe, and oh, so delicious, especially when done on a charcoal grill!
One whole Tri-Tip
Yoshida’s Gourmet Sauce
6 sprig’s Fresh Rosemary
½ teaspoon Pepper
2 cloves fresh garlic, chopped
¼ cup Mill Creek Vineyards Cabernet Sauvignon
Place whole Tri-Tip in gallon size Ziploc bag and pour in enough gourmet sauce to coat meat. Add rosemary, pepper, chopped garlic and wine. Leave in refrigerator overnight, turning occasionally. Grill until medium rare or to preferred doneness.