Grilled Beef Tri-Tip with Meritage Barbecue Sauce
The smoky dry rub and barbecue sauce gives the grilled tri-tip an intense richness that complements the complex flavors and firm tannins in our Kendall-Jackson Meritage.
Recipe by Chef Andrei Litvinenko
4 lbs. beef tri-tip
1/4 C. Spanish smoked paprika
1/3 C. kosher salt
2 Tbsp. granulated sugar
2 Tbsp. brown sugar
2 Tbsp. chili powder
2 Tbsp. freshly ground black pepper
1 Tbsp. cayenne
1 Tbsp. onion powder
1 Tbsp. garlic powder
Meritage Barbecue Sauce Ingredients:
1 each yellow onion, diced
2 each garlic cloves, minced
2 C. ketchup
1 C. Kendall-Jackson Meritage
1/2 C. apple cider vinegar
1/2 C. brown sugar
1/4 tsp. coriander seeds
1/2 tsp. mustard seeds
1/4 tsp. celery seeds
1/4 cinnamon stick
salt and pepper to taste
Meritage Barbecue Sauce Preparation:
Sauté onion on low heat until translucent.
Add garlic and continue sautéing on low heat for 2 min.
Add ketchup and simmer for 8 min.
Add remaining ingredients and simmer until reduced by half.
Remove from heat and purée in blender.
Add water if necessary to adjust to desired consistency and season with salt and pepper.
Pass through a strainer and cool.
Trim meat of any excess silver skin or unwanted fat and set aside.
Blend spice mixture for rub, and spread evenly over meat.
Place rubbed meat in large plastic bag or in a covered container and refrigerate at least overnight or up to two days.
Remove from refrigerator 1/2 hour prior to cooking and allow to come to room temperature.
Place meat on preheated grill, continually basting with sauce while cooking.
When finished, allow to rest 5 minutes per pound prior to serving.
When ready to serve, slice meat against the grain, taking care to turn meat while you slice to stay in line with the grain.
Add more barbecue sauce if desired.
Season with salt and serve.