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Black Pepper Tri Tip

Featured by 1850 Wine Cellars in the Gold Wine Club.
Black Pepper Tri Tip


If you have never tried a grilled Tri Tip Roast basted in a Zinfandel reduction sauce here is your chance. Serve with fresh sautéed green beans and mash potatoes. Pair the 1850 Zinfandel to bring out all of the richness and flavors. This is a favorite for many of our Wine of the Month Club members.

Yield: 4
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Serving Size: 8 ounces


1 Tri Tip (~1- 1 1/2 lbs)
4 cups 1850 Zinfandel
6 sprigs fresh thyme
3 sprigs fresh rosemary
1 clove garlic
1 shallot, finely chopped
1/4 cup honey
6 green cardamom pods
1 stick cinnamon
2 cloves
1 bay leaf
Sea salt, to taste
1 Tbs ground black pepper
Fleur de Sel (French Salt)


Place two cups of Zinfandel into a saucepan and bring to a boil. Remove from the stove, add the thyme, rosemary, garlic, shallot, cardamom, cinnamon, cloves and bay leaf. Set aside to cool. Meanwhile, rub the Tri Tip with the ground black pepper. Put the Tri Tip in a zip lock bag, and when the marinade has cooled, add it to the Tri Tip and seal the bag. Marinate for 2-4 hours in the refrigerator.

Place the remaining two cups of Zinfandel into a saucepan and put on the stove over high heat. Reduce it until just 1/4 of a cup remains; add the honey and season to taste with sea salt. Set aside. Light the BBQ with mesquite wood and allow the coals to heat up.

Remove the Tri Tip from the marinade and season well with sea salt. Place on the hot grill and cook until the desired doneness. The last 3-5 minutes before the Tri Tip is done, brush with the Zinfandel and honey reduction.

Allow the Tri Tip to rest for at least 10 minutes prior to slicing. Thinly slice across the grain of the meat and sprinkle with a little Fleur de Sel. Serve immediately. Recipe provided by 1850 Wine Cellars for our Wine of the Month Club members to enjoy with their 1850 Zinfandel.