My Foodie Recipe: Winning tri tip

I have had plenty of kitchen failures when it comes to cooking tri tip roasts. I tried the slow cooker, tried baking it, tried a frying pan—all failed.

To me, tri tip is meant to be prepared on the grill. And this is spring—prime grilling season!

So if you want a nice, juicy tri tip with a crisp seared crust and a hint of smoky barbecue flavor, I’ve got just the recipe for you.

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Here are the ingredients you will need:

– ½ cup Burgundy wine

– 2 tbsp canola oil or olive oil

– 1/3 cup of chopped onion (or onion salt)

– 1/3 cup garlic salt

– 1/3 cup dried red bell pepper

– tbsp salt

– Teaspoon paprika

To find out how to mix these ingredients and grill this entrée to perfection, listen to the 5-minute episode here.

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