Ingredients:
- 2 to 3 pound tri-tip roast
- 1/2 cup hearty red wine, such as Cabernet or Sangiovese
- 4 cloves garlic, finely minced
- 1/4 cup olive oil
Preparation:
Grill over hot coals for about 10 to 12 minutes on each side for medium-rare. If desired, brush lightly with your favorite barbecue sauce before and after turning. Let the steak rest for a few minutes then slice into thin slices at an angle across the grain.
Serves 4 to 6.
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