This tri-tip recipe is great because the meat can be served on its own or paired with crusty French bread for a tasty sandwich.  The key is marinating the meat in advance, but the final preparation is quick and easy.  You can add whatever accoutrements you prefer, but we like adding a Roquefort butter spread and carmelized peppers and onions for added flavor and an elegant presentation.

1½ – 2 pounds of tri-tip steak

Marinade

1 cup of light style olive oil
1 cup of good red wine
½ cup soy sauce
¼ cup Worcestershire sauce
6-8 cloves of garlic – crushed or chopped
2 tablespoons brown sugar
Ground black pepper to taste

Marinate meat from 4-24 hours – the longer the better. Prepare grill, and grill trip-tip approximately 10 minutes per side for meat cooked medium well. Do not overcook. Allow meat to sit for approximately 10 minutes before carving. Cut in thin slices across the grain of the meat. For a primo dinner sandwich, serve with Roquefort butter, caramelized onions and peppers on good French bread.

Roquefort Butter Spread

1 stick unsalted butter
1 cup Roquefort cheese

Blend unsalted butter with crumbled blue cheese until it has a creamy consistency.

Caramelized Onions with Red and Yellow Peppers

1 red onion thinly sliced
1 yellow pepper thinly sliced
1 red pepper thinly sliced
1 tablespoon fresh sage – chopped
1 teaspoon sugar
1 tablespoon olive oil
Salt and pepper to taste

Heat skillet and add sugar- leave it for 1 minute until lightly browned. Then add olive oil and onion and cook for 1-2 minutes. Add the red and yellow peppers and sauté until cooked.