- 2 cups Burgundy wine
- 2 tablespoons salt
- 4 teaspoons Worcestershire sauce
- 3 garlic cloves, chopped
- 1 teaspoon onion salt
- 1 teaspoon freshly ground black pepper
- 7 to 10 pounds beef tri-tip
Mix all ingredients together in a bowl and pour over the tri-tip. Cover and marinate overnight in the refrigerator.
Remove the tri-tip from the refrigerator at least 1 hour before grilling. Wipe off all excess marinade from the meat and place on the spit. Grill the tri-tip for about 1 hour, or until the internal temperature reaches 160 degrees F. Let the tri-tip rest at least 10 minutes before slicing. Enjoy!
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.