Ken's Salinas Valley Cowboy Tri Tip with Syrah.

9/10/2009

The Mission Trail 2006 Syrah, (our Gold Series Wine of the Month Club selection from a few months back) contributed this recipe for pairing with their award-winning wine. This Syrah earned a Gold Medal from the Beverage Tasting Institute's World Wine Championships and a Gold Medal from the Finger Lakes International Wine Competition, and is an excellent portrayal of the big and robust Syrahs this vineyard is capable of. This wine also garnered a Silver Medal at the San Francisco Chronicle Wine Competition as well as a Silver Medal at the Florida State Fair International Wine Competition. The Mission Trail 2006 Syrah and other Syrah wines are available for re-order in our wine store.

Ken's Salinas Valley Cowboy Tri Tip

Ingredients: One well marbled, Tri-Tip The Rub: 3 tablespoons Garlic Powder 3 tablespoons Fresh Ground  Pepper 3 tablespoons Kosher Salt Mop: 1/2 Cup Red Wine 1/2 Cup Beef Broth Smoke Chips/Chunks, oak (preferred) or fruit wood Preparations: Apply rub generously over both sides of the Tri-Tip. Cover with plastic wrap and allow the meat to assume room temp. Prepare your fire. The cowboys ofMonterey County would cook this meat slowly over an open fire fueled by oak logs. The smoke kisses the meat during its cooking and imparts a unique flavor. If cooking with charcoal, use indirect heat method and place wood chunks on the coals. For gas grills, use the indirect method and add wood chips to the smoke box or make a couple of tin foil packets of chips. Let the Tri-Tip cook on its side for approximately 40 minutes or until the meat appears to be cooked about half the way through and baste the meat a couple of times during that time and once right before you flip the meat to the other side. Let cook on this side for about 20 minutes or until the meat feels slightly firm or until the meat reaches an eternal temperature of 135?. Allow the meat to rest, covered for 15 minutes. One of Tri-Tip's greatest features is that there is a piece for everyone; the ends will be more done and the midsection will be rarer. Tri-Tip tip: It is very important to cut the meat cross grain into thin slices (1/4 to 1/2 inch thick). This is a robust dish packed full of flavor and is needs a big full flavored wine. I found that the 2006 Syrah cozies up nicely next to this typical California Coastal dish. Enjoy! -Ken Rauh Here at Gold Medal Wine Club, we tested this recipe and would also recommend this wonderful Tri Tip with a Petit Sirah, a Cabernet Sauvignon, Cabernet Franc, or Tempranillo. Did you know that our website has an extensive library of recipes with suggested wine pairings? Visit our recipe page for the perfect food pairing with our wine club's award-winning wines.