Best 3 Tightend Tip Sangria Soy Tri Tip Recipes
Welcome to the world of culinary exploration! If you're looking to tantalize your taste buds with a tantalizing dish that combines the flavors of tender tri-tip, tangy sangria, and the umami goodness of soy sauce, then look no further. In this article, we'll guide you through the journey of discovering the best recipe for cooking "Tightend Tip Sangria Soy Tri Tip," a dish that promises to elevate your dining experience to new heights. We'll explore various cooking techniques, ingredient variations, and expert tips to ensure that you create a dish that's both flavorful and memorable. So, get ready to embark on a culinary adventure as we delve into the art of crafting the perfect "Tightend Tip Sangria Soy Tri Tip."
Here are our top 3 tried and tested recipes!
SHIRAZ SOY TRI-TIP MARINADE
Make and share this Shiraz Soy Tri-Tip Marinade recipe from Food.com.
Provided by ButterflyVioletta
Categories < 4 Hours
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all together and marinate steak for two hours.
Nutrition Facts : Calories 161.6, Fat 13.6, SaturatedFat 1.9, Sodium 2794.6, Carbohydrate 6.3, Fiber 0.6, Sugar 2.1, Protein 5.3
BRENDA'S CABERNET-SOY TRI-TIP,
Make and share this Brenda's Cabernet-Soy Tri-Tip, recipe from Food.com.
Provided by Brenda.
Categories Roast Beef
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a plastic food bag (at least 1 gal.), combine wine, sugar, and soy sauce.
- With the flat side of a knife, crush ginger and garlic. Add to wine mixture.
- Wipe beef with a damp towel and put in bag (beef, not towel!), seal, and shake to mix. Set bag in a pan and chill, turning occasionally, at least 30 minutes or up to 1 day.
- Lift beef from bag, reserving the marinade. Lay meat on a grill above a solid bed of medium coals or on a gas barbecue on medium heat (you can hold your hand at grill level only 4 to 5 seconds). Cover gas grill. Turning beef as needed to brown evenly, cook until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 30 minutes total for a 1 1/2- to 2-inch-thick piece.
- Transfer meat to a carving board, keep warm, and let rest 5 to 10 minutes.
- Meanwhile, pour reserved marinade into a 1- to 2-quart pan. Over high heat, boil marinade until reduced to about 1/2 cup, about 5 minutes. With a slotted spoon, discard ginger and garlic. Pour marinade sauce into a bowl and add juices that have drained from meat.
- Slice meat thinly across the grain and accompany with sauce.
Nutrition Facts : Calories 372.7, Fat 20, SaturatedFat 7.9, Cholesterol 98.3, Sodium 756.8, Carbohydrate 12.8, Fiber 0.1, Sugar 11.3, Protein 30.6
SANTA MARIA-STYLE TRI TIP ROAST
My family raves about this oven-cooked tri tip roast; it's succulent, flavorful, and even my picky 5 year-old loves it! If you want to get a taste of southern California barbeque, this is it. Serve with fresh salsa, tortillas, rice, and beans. Enjoy!
Provided by Pamlovestocook
Categories Main Dish Recipes Roast Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
- Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
- Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.6 g, Cholesterol 158.1 mg, Fat 14.1 g, Fiber 0.8 g, Protein 46 g, SaturatedFat 5.2 g, Sodium 837.7 mg, Sugar 0.4 g
Tips:
- Choose the right cut of meat: Tri-tip is a flavorful and affordable cut of beef that is perfect for marinating and grilling. It's also relatively lean, so it won't be as tough as some other cuts of meat.
- Use a flavorful marinade: The marinade is what will give your tri-tip its flavor, so it's important to use a good one. This recipe uses a combination of soy sauce, red wine, garlic, and herbs, but you can adjust the ingredients to your liking.
- Marinate the tri-tip for at least 2 hours: The longer you marinate the tri-tip, the more flavor it will absorb. If you're short on time, you can marinate it for just 30 minutes, but the flavor won't be as intense.
- Cook the tri-tip over medium heat: Medium heat will help to cook the tri-tip evenly without overcooking it. If you cook it over too high of heat, it will become tough and dry.
- Use a meat thermometer to ensure that the tri-tip is cooked to your desired doneness: Rare is 125 degrees Fahrenheit, medium-rare is 135 degrees Fahrenheit, and medium is 145 degrees Fahrenheit.
Conclusion:
This Tri-Tip Sangria Soy recipe is a delicious and easy way to enjoy this flavorful cut of beef. The marinade infuses the tri-tip with a sweet and tangy flavor, and the grilling process creates a nice char that adds to the overall flavor. Whether you're serving it at a backyard barbecue or a special occasion dinner, this recipe is sure to be a hit.
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