Food and Wine Pairing: Tri-tip Steak and Syrah
I am a child of the sun; I thoroughly enjoy the warm weather and everything that comes with it, from hanging out on the river to backyard Bar-B-Q-ing. Grilling is not as hard as people make it out to be, but you have to understand how hot your grill is! One of my favorite items to grill is Tri-Tip Roast. It’s very hard to overcook, and the whole neighborhood will be jealous of the fabulous smells coming from your backyard. My favorite wine for this kind of BBQ is Syrah because it carries juicy fruit up front and hints of pepper in the finish. The perfect accompaniment! I especially like Tamarack Cellars 2004 Syrah, and the Farella-Park Road Block Syrah. Delish! Toss a simple salad, invite some friends over, and enjoy the waning summer weather while you can.
Dry Rub
1 TBS Chili Powder
1 tsp fresh ground Pepper
1 tsp Paprika
1 tsp Granulated Garlic
1/2 tsp celery salt
pinch of cayenne
Sauce
2/3 cup (Low Sodium) Ketchup
1/4 cup Coca-Cola
2 tsp (Low Sodium) Soy Sauce
2 TBS Dijon or Spicy Brown Mustard
1 TBS Worstershire sauce
1 tsp Apple Cider Vinegar
1 TBS Molasses
1 TBS Dark Brown Sugar
1/2 tsp Hickory Smoke
**Season to taste – most of you know I rarely, if ever, add salt. But, if you want to kick it up a notch throw in a pinch of chili flake.
*Start out with a 2-3 lb Tri-Tip Roast. (I like to take it out of the fridge and let it sit for 20 minutes before rubbing it down with a tsp of olive oil.)
*While your Tri-Tip is coming to room temperature mix up the Dry Rub, and transfer to a big plate.
*Over medium heat, mix all the ingredients for the BBQ sauce in a small sauce pan. Bring the sauce to a boil and then let simmer on low for 5-7 minutes.
*Heat your grill to Med-High (if you use briquettes spread them around the sides and leave an open space in the middle)
*While the grill is getting warmed up, roll your Tri-Tip in the Dry Rub and pat it all over until it’s covered.
*Separate your sauce. You want to use some for basting and save some for dipping.
*Cook the Tri-Tip over direct heat for 7-10 minutes on either side, before moving it to indirect heat for the next 20 minutes. Baste as you go! (This is the length of time to cook for Medium Rare. If you like your steak more well done, then cook for 30-40 minutes more over indirect heat.) This also means that if you are cooking with Briquettes to move your steak to the middle where you left the empty space.
Once you pull the Tri-Tip off the grill, let it rest for 5-10 minutes before slicing and serving! Enjoy!
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