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Marinated Tri-Tip in Red Wine and Herbs

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  • Level: Easy
  • Total: 3 hr 40 min (includes marinating time)
  • Active: 35 min
  • Yield: 6 to 8 servings
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One 3-pound beef tri-tip steak

1 cup thinly sliced shallots (from about 2 large shallots) 

1/2 cup extra-virgin olive oil 

1/4 cup honey 

1/4 cup Dijon mustard 

1/4 cup roughly chopped fresh cilantro, plus leaves for garnish 

1/4 cup roughly chopped fresh parsley, plus leaves for garnish 

12 stems fresh thyme 

6 cloves garlic, smashed 

4 stems fresh oregano 

One 750-ml bottle red wine, such as Malbec or Pinot Noir (about 3 1/4 cups) 

Kosher salt and freshly grated black pepper

2 oranges 

To Serve:

Extra-virgin olive oil, for drizzling

1 clove garlic

Flaky sea salt, for sprinkling


  1. For the marinade: Place the steak in a 2-gallon resealable plastic bag and place the bag in a large bowl. Add the shallots, oil, honey, mustard, cilantro, parsley, thyme, garlic, oregano, wine, 1 tablespoon kosher salt and 2 teaspoons black pepper to the bag. Cut the oranges in half, squeeze the juice into the marinade and then add the halves as well. Seal the bag, squeezing out any excess air, then massage the marinade into the steak, making sure all the ingredients are evenly incorporated. Marinate the steak in the refrigerator for 2 1/2 hours.
  2. Preheat a grill for cooking over medium-high heat. Remove the steak from the marinade, making sure to pull off any marinade ingredients like herbs or shallots that stick to the steak (reserve the marinade). Generously sprinkle the steak all over with salt and pepper. Grill until dark grill marks form, 3 to 4 minutes per side; then turn the heat down, cover the grill and cook until an instant-read thermometer inserted into the thickest part of the steak registers 130 degrees F for medium-rare, another 25 to 30 minutes. Remove the steak from the grill and let rest for 10 minutes.
  3. Meanwhile, place the marinade in a medium pot over medium-high heat. Bring the mixture to a boil and cook until thickened and reduced down to 1 1/2 cups, approximately 25 minutes. Remove from the heat and strain the sauce through a fine-mesh strainer.
  4. To serve: Rub a cutting board with olive oil and garlic, then sprinkle with flaky sea salt. Put the steak on top and slice it against the grain. Garnish with cilantro and parsley leaves, and serve with the red wine herb sauce.
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