When we lived in the Bay Area we used to get a Zinfandel Marinade at the local grocery store that was really, really good. We are unable to find it up here in these parts of the woods. My last bottle was gone. But I had their list of ingredients, with the exception of what spices they used. What is up with them just listing it as spices?
I had taken a tri-tip out of the freezer two days before, and I dreamt about tri-tip and that marinade. Venturing off to the wine cellar I grabbed a 2007 Lava Cap Spring House Zinfandel to use in this recipe. Ready to go into the kitchen with me?
Ingredients
1 cup Zinfandel
1 cup soy sauce
3/4 cup of water
1/4 cup canola oil
1/4 cup red wine vinegar
1 TBS dehydrated garlic
1 tsp dry mustard
2 tsp garlic powder
1 tsp onion powder
1/2 tsp ground ginger
2 tsp parsley flakes
Mix this all together. I put it into a glass jar, so that I could shake it up really well. With dinner around 6ish, about three hours before, I took out the tri-tip and placed it in a ziplock bag. Then I added just enough marinade so that the entire tri-tip was coated and there was a bit extra. An hour before we were ready to start dinner, I took the tri-tip out of the refrigerator to warm up. After the hour I had my husband fire up the grill. With the grill hot and bothered, the tri-tip went on!
Marinated Tri-Tip on the BBQ
Not very pretty at this point but it gets better looking as you go!
Look at this beauty!
When the tri-tip is done, remove it from the grill and let the meat sit for about 5 minutes before slicing into it.
Slice it up!
Plate up the dinner and you are good to go!
Dinner is served!
Life in the Foothills 
AHHH! YUM! I need to come over for dinner lol 🙂
Any time! Now that you are done with school, maybe she and he could come and visit? Would love to have you!
OMG, I’m coming over. Save some Zin, don’t put it all in that meat!
See you in a few!
Sounds excellent, and photos are making me hungry.