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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My brother won first place in the Dad's Can Cook contest at the Napa Town and Country Fair with this recipe. I'm not sure where he got it originally. Ingredients:
3 lbs tri-tip steak |
2 firm ripe peaches |
1/2 cup cabernet sauvignon wine |
1/3 cup sugar |
1/4 cup soy sauce |
3 slices gingerroot |
2 garlic cloves |
Directions:
1. Crush ginger and garlic and mix ingredients.
2. Heat over low heat until sugar dissolves.
3. Marinate meat at least 24 hours.
4. Set up BBQ with coals pushed to both sides and the middle open.
5. Place small aluminum loaf pan in the center to catch juices.
6. Pour a small amount of marinade into pan to steam meat. Add marinade to the pan during cooking as needed.
7. Sear both sides of meat over coals and then place in center of BBQ over the pan, reserving marinade.
8. Cover BBQ with the lid.
9. Baste often during cooking.
10. Pull the meat at 135 degrees (use a thermometer!) and let rest. It will take approximately 40 minutes for 3 lbs. of meat to be medium rare.
11. While meat is cooking, strain and reduce reserved marinade over heat to half the original amount. Add what is caught in the loaf pan when meat finished cooking.
12. Cut peaches into four flat slices each and place on grill. They are done when they feel like soft ripe peaches. Do not overcook - they will turn to mush.
13. Serve sliced meat and peaches with reduced sauce.
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